Pasteurization in vegetable production
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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 |
