Difference between revisions of "Pasteurization in vegetable production"
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Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
| − | PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION | + | |
| + | '''PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION''' | ||
*;Applications: | *;Applications: | ||
| − | ::* fruit juice & pulp | + | ::* [[fruit juice & pulp]] |
| − | ::* vegetable juice & pulp | + | ::* [[vegetable juice & pulp]] |
| − | ::* mashed fruits | + | ::* [[mashed fruits]] |
| − | *;Additional information on the process | + | *;[[Process Info: Pasteurization in vegetable production|Additional information on the process]] |
*;Solar Integration | *;Solar Integration | ||
| − | ::Gangl/Austria | + | ::[[Gangl/Austria]] |
Revision as of 11:02, 9 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION
- Applications
- Solar Integration
- 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 |
