Pasteurization in vegetable production

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PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION

• Applications

• fruit juice & pulp
• vegetable juice & pulp
• mashed fruits

• Additional information on the process

• Solar Integration

Gangl/Austria

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

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