Yes, it destroys up to a half of the vitamins. In addition, the amount of vitamins decreases for every year the can is stored.
The use of heat to kill bacteria in food and beverages is pasteurisation
Louis Pasteur devloped the process of pasteurization (named after himself) to try and kill germs.
Pasteurization does not achieve sterilization. It is a process commonly used to kill pathogens in food and beverages but may not kill all types of microorganisms present.
Pasteurization is the process by which you kill the bacteria in a particular substance by applying heat.
The importance of pasteurization is that it is able to kill harmful bacteria. This is one of the processes that are used in milk so as to promote longevity.
Quite a few but mainly in Milk
Louis Pasteur invented pasteurization.
The process of heating food to kill pathogens is called pasteurization. This method involves heating food or liquids to a specific temperature for a set period, effectively reducing harmful microorganisms without compromising the food's quality. Pasteurization is commonly used for dairy products, juices, and some canned foods to enhance safety and extend shelf life.
The pasteurization is carried out for a prolonged time at around 170°F and is supposed to kill only heat susceptible organisms and their spores, while sterilization works at a temperature of 250°F and is supposed to kill all organisms.
Pasteurization kills most harmful bacteria, but not all bacteria. Some heat-resistant bacteria and spores may survive the pasteurization process. The goal of pasteurization is to reduce the bacterial load to a safe level for human consumption.
VAT pasteurization is a type of organic whole jersey milk. He reason for pasteurization milk is to kill harmful bacteria that may be in the milk it is heated at a very high temperature.
Louis Pasteur invented pasteurization.