World leader in food processing and packaging, Tetra Pak has introduced a new juice pasteurization process that saves up to 20% on energy consumption, bringing cost and environmental benefits for customers.
The new process, which is suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurization process from 95°C to 80°C, without compromising the quality of the juice produced, said the company.
Juice pasteurization is conducted in two steps. The first pasteurization, commonly conducted immediately after the juice is squeezed, deactivates enzymes and kills microorganisms. Prior to the filling, another pasteurization is conducted to destroy microorganisms developed during bulk storage. This second process is usually conducted at a temperature of 95°c for 15 seconds. With new technologies introduced by Tetra Pak, the temperature of this process is brought down to 80ºC for juices with a pH level at or below 4.2.
Micael Simonsson, manager Centre of Expertise at Tetra Pak, said: “We are excited by this new development, as it reduces energy consumption and therefore helps our customers improve their bottom line in an increasingly competitive market. At the same time, extensive tests show that the new process has no impact on the quality of the juice produced, be it in terms of taste, nutrition, storage stability or visual appearance."
This new juice pasteurization process from Tetra Pak has two international patents pending (PCT/EP2013/074496 and PCT/EP2013/074473).