Pasteurization, water preservation method

The osmotic dehydration does not reduce water activity sufficiently to hinder the proliferation of microorganisms. The process extends, to some degree, the shelf life of the material, but it does not preserve it. Hence, the application of other preservation methods, such as freezing, pasteurization, or drying is necessary. However, processing of osmotically dehydrated sani products is much less expensive and preserves most of the characteristics acquired during the osmosis. 

Numerous approaches, both physical and chemical, are recommended in the literature for the preservation of water samples for inorganic chemicals analysis. In particular, the significance of freezing, pasteurization, as well as the use of chemical preservatives such as acids, sodium hydroxide, chloroform, formaldehyde, or mercuric chloride as alternative techniques has been emphasized.810 Table 2.1 describes some recommended stabilization methods. 

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