Difference between revisions of "Pasteurization in vegetable production"
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Latest revision as of 12:44, 26 February 2013
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PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION
- Applications
- Solar Integration
- Typical parameters of the process
Fruits-Vegetables-Herbs | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
Fruit juice | 87 | 10-20s | BAT for Food, Drink and Milk Industries, June 2005 | |||
Fruit pulp | 90-120 | 20-30s | ||||
Mashed Fruits | 115 | 300s | ||||
Sauces | 95 | 10-20s | ||||
Soups | 130-140 | 4s | ||||
Canned fruit | 100 | |||||
Desert sauces | >85 |