Difference between revisions of "Pasteurization in vegetable production"
From Efficiency Finder
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*;Applications: | *;Applications: | ||
| − | ::* [[fruit juice & pulp]] | + | ::* [[fruit juice/pulp|fruit juice & pulp]] |
| − | ::* [[vegetable juice & pulp]] | + | ::* [[vegetable juice/pulp|vegetable juice & pulp]] |
::* [[mashed fruits]] | ::* [[mashed fruits]] | ||
Revision as of 11:03, 9 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
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 |
