New Juice Processing Solutions: from Concentrate to Bottle - Part 2

Pasteurisation
High Temperature Short Time (HTST) pasteurisation, also known as ‘flash pasteurisation’, is the preferred technique for making premium quality juice. The HRS series of MI/MR pasteurisers uses a food-grade, multitube corrugated tube heat exchanger to speed up the heat transfer, while the corrugated tubes create extra turbulence in the juice as it flows through.

This extra turbulence means that the juice can be heated up to pasteurisation temperature much quicker – typically up to 30% faster. This is important as the longer the heating process, the greater the deterioration in product quality. The temperature of the heating media can also affect quality – the hotter the heating media, the more damage the tubes inside the heat exchanger pasteuriser will cause to the product.