Use a candy thermometer to check the juice once it s simmering but don t touch the sides of the pan with the thermometer as that will give you a bad reading. High temperature short time htst pasteurization which is used mainly in commercial applications.

Of Juice Extraction Methods And Processing Temperature Time On Ascorbic Download Scientific Diagram

100 c or sterilization temperature 100 c miller and silva 2012.

Pasteurization temperature for juices. The primary pasteurizationis done as soon as possible after juice extraction or as a first step in the evaporator. But in order to exploit the low ph low temperature effect longer holding times had to be applied to the more acid test materials. However in fruit juices the effect of time and temperature combination of pasteurization main effect on nutritional properties of juices such as a decrease in vitamin c and no loss of there colour the nutritional loss is not that much destructive that lose the real nutrition value of fruit juices.

The high temperature is typically 171 degrees fahrenheit for the fruit juice which is held in a hold tube or in a plate type heat exchanger for under a minute followed by rapid cooling down to 45 degree fahrenheit. Pasteurization is a heat treatment process that destroys pathogenic microorganisms in foods and beverages. Htlt temperature 80 c and holding times 30 s is the most commonly used method in the processing of juices and beverages.

It only needs to stay at this temperature for about a minute. In order to produce safe fruit juice that is free of pathogens is of high quality meets consumer expectations and minimizes commercial losses thermal pasteurization must be effective. Also the texture flavour and a small loss.

71 7 degrees c 161 degrees f for 15 seconds milk pasteurization is also considered adequate remember to set your operational limit higher to assure you meet your critical limit. Inactivation temperatures were lower in materials of lower ph ranging from 75 to 90 for juices and 80 to 95 for comminuted products. Generally thermal pasteurization of fruit juices is related to heat treatments which are between 60 c and 100 c to destroy target microorganisms or enzymes.

1 if the fat content of the milk product is ten percent 10 or more or if it contains added sweeteners or if it is concentrated condensed the specified temperature shall be increased by 3ºc 5ºf. The juice needs to reach 160 f 71 c for it to be considered pasteurized. The main objective is to inactivate enzymes from the fruit but microorganisms also are inactivated during the pasteurization.

Juice pasteurization is based on a 5 log reduction of the most resistant microorganisms. This pasteurization is commonly done at 95 98 c for 10 to 30 sec onds. It can be classified as pasteurization temperature 100 c canning temperature ca.