Structual Pasteurization

ThermaPureHeat® (ThermaPure®) does many things, but one important process is that it applies the theories of pasteurization to structures.

Pasteurization dates back to the mid-1800s.  Louis Pasteur found out that by heating food to a temperature of approximately 60ºC (140ºF) for several minutes, bacteria, viruses, protozoa, molds and yeasts in the food would be reduced to levels that would no longer cause spoilage or be harmful to the health of the person who ate it.  Pasteurization improved the shelf-life of food and more importantly, reduced levels of contamination so it was safe to eat.  Today, ThermaPureHeat® uses the same principles for structures.  Structural pasteurization is a process in which the temperature of a building or portion of a building is increased to a level that will reduce the targeted organisms to acceptable levels while minimizing damage to the structure.  This is the basis for ThermaPureHeat®.

Since Pasteur’s experiments with heat and food in the 1860’s, many scientists have applied heat to a variety of organisms.  These studies have determined the thermal death rates for various species of pests and human pathogens.  All organisms have a thermal death point.  Some combination of temperature and time of exposure will be effective with every organism.  Human pathogens, which must be able to grow at the approximately 37ºC body temperature, are the primary target of ThermaPureHeat®.  Although there are exceptions to this, the primary goal of ThermaPureHeat® is to reduce the pathogens to acceptable levels.

Structural pasteurization takes place from two actions happening at the same time. The first, thermal death, is done by exceeding the thermal death point of the organism. This results in the reduction of the organism.  The second action, aerosolization, occurs by the hot air being forced into the space.  As important as the temperature is, filtration is just as important. We need to capture the generated aerosol. The aerosol is made up of dust, mold spores, pathogens and parasites. When we filter out these contaminants, the air inside the structure becomes cleaner and healthier. It is the successful combination of heat and aerosol capture that results in structural pasteurization.