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Tetra Pak launches energy saving juice pasteurisation process


The new process, which is suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurisation process from 95°C to 80°C, without compromising the quality of the juice produced.
Juice pasteurisation is conducted in two steps. The first pasteurisation, commonly conducted immediately after the juice is squeezed, deactivates enzymes and kills microorganisms.  Prior to the filling, another pasteurisation 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 these new technologies, 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.”

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