Pasteurization is to heat the juice to 68~70°C, keep it at this temperature for 30 minutes, and then quickly cool it to 4-5°C. Using this Orange juice pasteurization process can kill various growth-type pathogens in the juice, the sterilization efficiency can reach 97.3%~99.9%, and the fresh color and fresh taste of the juice can be maintained.
The rapid changes in heat and cold can also promote the death of bacteria.Because the lethal point of general bacteria is below 68℃ and time 30min, the juice can be treated by this method to kill the pathogenic bacteria and most of the non-pathogenic bacteria; the mixed raw materials are heated and suddenly cooled .
Juice pasteurization temperature and time
There are generally two types of pasteurization temperature and time for fruit juice: one is heating to 61.1～65.6 degrees Celsius for 30 minutes; the other is heating to 71.7 degrees Celsius for at least 15 seconds.
Different bacteria have different optimum growth temperature and heat and cold tolerance.Within a certain temperature range, the lower the temperature, the slower the bacterial reproduction; the higher the temperature, the faster the reproduction (generally the suitable temperature for microbial growth is 28°C-37°C), but if the temperature is too high, the bacteria will die.
Pasteurization is actually the use of pathogens that are not very heat-resistant, and treatment with appropriate temperature and holding time to kill them all.
FDA recommended pasteurization time temperature
The juice is pasteurized at a temperature of 71-73°C (160-163.4°F) for 15 seconds, in line with the FDA recommended pasteurization time temperature. This sterilization method can greatly maintain the characteristic flavor and color of the juice , Give the juice the flavor and nutrition of fresh fruit.
How long does pasteurized juice last?
The shelf life of pasteurized juice will be slightly shorter, it is best to drink within a week, but the instructions on the outer packaging shall prevail.
Have you know how to pasteurize fruit juice? It is to first heat the juice to a certain level, and then quickly cool it to kill the bacteria in the juice. Of course, this is only a sterilization process in small-scale fruit juice production. For large-scale fruit juice production plants, we generally adopt ultra-high temperature sterilization, and use sterile vat canning, and after canning, we will also take secondary sterilization. If you want to know more about juice sterilization equipment, please feel free to contact us online! !