Tetra Pak has developed a juice pasteurisation process that it says saves up to 20% on energy consumption.
The process, which is suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurisation process from 95 to 80°C, without compromising the quality of the juice produced.
Juice pasteurisation is conducted in two steps. The first pasteurisation, commonly conducted immediately after the juice is squeezed, deactivates enzymes and kills microorganisms. Prior to the filling, another pasteurisation is conducted to destroy microorganisms developed during bulk storage.
This second process is usually conducted at a temperature of 95°C for 15 s. With Tetra Pak’s method, the temperature of this process is brought down to 80ºC for juices with a pH level at or below 4.2.
According to the company, the process has no impact on the quality of the juice produced in terms of taste, nutrition, storage stability and visual appearance.
The juice pasteurisation process has two international patents pending.
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