The role of pasteurizers for fruit juices in modern industrial production

Nov. 5, 2015 - PRLog -- Fruit juice freshly extracted is characterized by a natural acidity that helps preventing the spoilage due to microorganisms; pH of orange juice, for example, is about 4. However this acidity cannot protect from the menace represented by some highly resistant kinds of bacteria, mould and yeast: this means that, without a treatment aimed at eliminating these microbes, it would be impossible to get a product with a long shelf-life.


Pasteurization is a treatment based on the capacity of heat to destroy microorganisms and their spores, along with enzymes naturally present in fruit juices that may alter the quality of the product. Eliminating almost every potential cause of spoilage, pasteurization ensures a long life to the juice, and it is appreciated also because it preserves its natural taste and flavour.


There are several kinds of pasteurizers for fruit juices; some of them consist in a plate heat exchanger that heats the juice without touching it directly. An alternative way is to pasteurize the liquid with steam or, in alternative, hot water. By the way, which temperatures use these plants? Typically, the range varies between 85 and 94°C, applied for 10-20 seconds.

You can find out more at http://www.syruproom.com/case-history/. The website contains detailed information about Prisma Tech pasteurizers produced by the specialized Italian company.