This document discusses pasteurization methods and equipment used to kill microbes and reduce spoilage in foods. It describes different heating methods like steam, hot water, and electric current used in pasteurization. Processing methods include low-temperature long-time (LTLT), high-temperature short-time (HTST), and ultra-high temperature (UHT) heating. Equipment for pasteurization can be batch or continuous systems and are classified based on packaging, including conveyor batch pasteurizers, packed food tunnels, and various heat exchangers. The HTST continuous process has stages for regeneration, heating, holding, and cooling.