HTST in Juice production:
Upstream enzyme deactivation treatment:
20+100-95℃(30sec)-530
Description:
Fresh juice pumped into sterilizer machinefor pre-heating and regeneration, sterilization byhot water (temp 3-5℃ higher) and raise tempupto 95'℃,holding for 30sec, then cool down to53℃,and transfer to enzyme deactivation.Cooling section standby only for product return back to balance tank, instead of standard production.
* Affected by various fruit fiber content, ClF backwash cleaning will be adopted as special cleaning.
