The new process, suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurization process from 95°C to 80°C, without compromising the quality of the juice produced.
Juice pasteurization is conducted in two steps. The first pasteurization, commonly conducted immediately after the juice is squeezed, deactivates enzymes and kills microorganisms. Prior to the filling, another pasteurization is conducted to destroy microorganisms developed during bulk storage. This second process is usually conducted at a temperature of 95°C for 15 seconds. With new technologies introduced by Tetra Pak, the temperature of this process is brought down to 80°C for juices with a pH level at or below 4.2.
Tetra Pak centre of expertise manager Micael Simonsson said: “We are excited by this new development, as it reduces energy consumption and therefore helps our customers improve their bottom line in an increasingly competitive market. At the same time, extensive tests show that the new process has no impact on the quality of the juice produced, be it in terms of taste, nutrition, storage stability or visual appearance.”
Source: Tetra Pak
© FoodBev Media Ltd 2023