Fruit juice pasteurizer

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Pasteurizers, as their name conveys, are machineries to perform pasteurization process. It is possible to pasteurize many products such as milk, cream, fruit juice, rose water, ketchup, mayonnaise, must, beer, wine and fruit sauce. This process carried out at various capacities between 5 to 50 tons per hour. Pasteurization is a heating method used in food industry to purify nutrients from disease-causing microorganisms. During pasteurization, the nutritious substance containing enzymes and bacteria subjected to 60°C to 100°C heat treatment. Bacteria death curve is proportional to organism acidity percentage and the applied temperature. Degrading Enzymes’ breakedown occured in some vegetables at high temperatures. Therefore, the applied heat starts from 60°C until degrading enzyme broken down and some specific food bacteria die or become inactive. The temperature in center of the food to be considered as the base temprature. Products shelf life is from one week to one year, depending on nutritional strength. It is appropriate to store pasteurized foods at refrigerator conditions (5-7°C) and offer them for sale. Foods to be consumed in a longer span and not freshed to be pasteurized, to extend their shelf life. Milk heated up to 63°C, Pickles to 82°C, Tomato juice to 94°C, for bacteria neutralization. Halfway through the pasteurization period, the material must be cooled by water to 40°C, otherwise color and quality losses’ occured. Meat and broths cannot be pasteurized; even if they were, the benefits would be very short-lived. Milk is one of the foods, through which this method is commonly applied.