HTST in Squeezed juice:
Refrigerated storage product:5-20℃-78-90℃(30sec)-5℃Standard process:
Description:Squeezed juice pumped into sterilizer machine for pre-heating and regeneration, sterlization by hotwater (temp 2--3'℃, higher) and raise temp upto 78-90'C, holding for 30sec, then cool down to 4--5℃and transfer to clean storage/ aseptic tank/ filing. Cooling section standby only for product return back tobalance tank, instead of standard production.
※Environment of filling is very important to juice storage time.Sterilization temp is automatically adjusted through signal of steam valve open % in system. in case ofunsatisfied temperature, it return back to system for rework, and close valve for cooling water and chilledwater.
Squeezed juice under low temp treatment with shorter life, but better quality and tasteJuice under hot filling process will extend it shelf time to 6month or longer.
. Keep light and Oxygen free is good for longer storage. Because of 4.2pH acidity of fruit juice, there isnatural inhibit bacteria growth. Therefore, the effective sterilizing container during filing can maintain juicefor a long-time good quality, even there is a small amount of bacteria.
