[PDF] Industrial process for pasteurisation of fruit

What is juice pasteurization?

• Juice pasteurization is based on a 5-log reduction of the most resistant microorganisms of public health significance (USFDA 2001). The process could be accomplished by different time-temperature combinations. Fruit juice has been traditionally pasteurized by batch heating at 63-65°C for relatively long time (D'Amico et al. 2006).

Is non-thermal processing useful for fruit juice and beverage preservation?

• Conclusions Non-thermal processing is a promising and useful approach for fruit juice and beverage preservation. The products based on these techniques show many advantages such as the retention of sensorial qualities and nutritional values over traditional thermal processing.

What is the difference between pasteurization and sterilization?

• This procedure is pasteurization if the vegetative forms are destroyed and sterilization if both vegetative and spores are destroyed. Recently, minimally processed fruits and vegetables or cooked and chilled foods containing fruits are frequently proposed to the consumers, and the microbial safety of such products is studied.

How is Apple Juice pasteurized?

• Apple juice pasteurization using ultrafiltration and pulsed electric fields. Food and Bioproducts Processing, 76C, 193–198. Pathanibul, T., Taylor, M., Davidson, P. M. & Harte, F. (2009). Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin.