What is the difference between pasteurization and decarboxylation?

Pasteurization and decarboxylation are both heat-based processes, but they serve distinct purposes and are applied to different substances. Pasteurization is primarily used to reduce the number of harmful microorganisms in food and beverages, extending their shelf life and making them safer for consumption. Decarboxylation, on the other hand, is a chemical process used to convert certain compounds, particularly in cannabis, from their inactive form to their active form, making them suitable for consumption or use.

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Pasteurization involves heating a substance to a specific temperature for a specific duration to kill or inactivate pathogens like bacteria, yeasts, and molds. This process aims to preserve the quality and safety of the product. The temperature and duration vary depending on the product. For example, milk is often pasteurized at around 72°C (161°F) for 15 seconds.[1] This process doesn't significantly alter the chemical composition of the product, but it does reduce the microbial load, which extends shelf life.

Decarboxylation, in contrast, is a chemical reaction that converts a compound by removing a carboxyl group (COOH) and releasing carbon dioxide (CO2). In the context of cannabis, decarboxylation converts the non-psychoactive cannabinoid THCA (tetrahydrocannabinolic acid) into the psychoactive cannabinoid THC (tetrahydrocannabinol). This process requires heat, typically around 220-248°F (104-120°C) for 30-60 minutes, depending on the material and desired outcome.[2] The primary difference is that pasteurization focuses on microbial reduction, while decarboxylation focuses on chemical transformation.

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