The use of pasteurizer for drinks in modern industrial processes

Sept. 1, 2015 - PRLog -- Pasteurization is one of the most important treatments for long conservation used by modern food & beverage industry. The father of this heat treatment, Louis Pasteur, was a French scientist that discovered in 1856 why wine used to turn into vinegar with no apparent reason.

At that time, it was thought that the acidification of wine was only a chemical process; but Pasteur, the “father of microbiology”, discovered that microbes – yeasts, to be precise – were to blame for this spoilage.

Years later, the French scientist applied the same knowledge to the study of diseases and other food and beverage fermentations, noticing one very important thing: through intense heating, microbes could be destroyed and spoilage avoided – or, at least, delayed over time.

Modern pasteurization derives from those early discoveries, and is nowadays widely used in order to extend the shelf life of products such as milk, fruit juice, beer and soft drinks. This heat treatment takes place inside pasteurizers for drinks, industrial equipment designed to be extremely effective in germ killing and programmable to suit every need.

A typical pasteurizer is programmable and its functioning can be customized since different beverages require different treatments: in particular, temperature and timing are crucial factors for a satisfactory result. Find out more at: http://www.syruproom.com/types-of-equipment/plate_or_tubu....