Pasteurization is the process of exposing a food or beverage product to a temperature that is high enough, and for a duration that is long enough, to eliminate or reduce unwanted microorganisms to a level that protects product characteristics.
Pasteurizers are thermal processing equipment that improves food or beverage consumer safety by eliminating or reducing disease-causing microorganisms that may be present in products. They also help improve the product shelf life by eliminating or reducing microorganisms, thereby contributing to the extension of the product’s freshness and taste.
A P.U., or Pasteurization Unit, is the microorganism lethal rate that results from exposure to 140 °F (60 °C) for one minute. It is used to provide the standard metric for quantifying the magnitude of pasteurization for beer, cider, and other beverages.
It depends. It is more appropriate than time and temperature measurement for some products, such as most beers and ciders, but not for all. Other products, like cold brew coffees and fruit based beverages, are typically exposed to a targeted temperature for a specific time duration. For example, some bacteria can survive over 200,000 P.U.s when exposed to 140 °F for a 24-hour day. However, it may only take a few minutes at 170 °F to terminate them.
A P.U. monitor /recorder offers recorded data resulting from real time measurement of product time and temperature variation along with the associated accumulation of Pasteurization Units.
The product cold spot is the last spot within the product container where externally influenced heat transferring characteristics impacts the temperature of the total contained product. As an example, the cold spot is typically at about ¾ inch +/- ¼ inch from the base of a 12-oz can or bottle, at the center of the bottle or can. It is the spot where pasteurization magnitude is last converted to the applied temperature variation.
To indicate that proper pasteurization has occurred, for tracking and quality assurance.
The product cold spot is the last spot within the product container where externally influenced heat transferring characteristics impact the temperature of the total contained product. As an example, the cold spot is typically at about ¾ inch +/- ¼ inch from the base of a 12-oz can or bottle, at the center of the bottle or can. It is the spot where pasteurization magnitude is last converted to the applied temperature variation.
Pasteurization reduces the rate of unwanted microbiological growth. It helps to assure that shelf life is extended for taste freshness by eliminating unwanted yeast growth.
The reason food and beverages are pasteurized is to eliminate, or reduce, unwanted harmful microorganisms that are present in the product. In general, to stabilize product, enhance shelf life, maintain flavor, follow quality control and eliminate microorganisms. This also promotes processing products with no additives and qualifying for “clean label” designation.
Pasteurization will eliminate illness-causing bacteria such as Salmonella or E. coli. In addition, it restricts a continuation of fermentation. Also, it helps to assure that shelf life is extended for taste freshness.
A spray batch pasteurizer offers uniform control of water sprays that transfer heat into the contained product. The temperature applied to product in a bath pasteurizer is exposed to heat transfer variation that does not allow controlled heat transfer within the product.
The product and all internal contact surfaces (containers, lids, caps, crowns) are treated for pathogenic bacteria growth reduction/elimination, which guards against contamination of the product.
Each product is different, requiring different P.U.s or time-temperature applications to achieve the needed magnitude of pasteurization units.
Contact PRO Engineering for further details.
PRO Engineering is the leader in space saving pasteurization solutions. We offer you spray batch pasteurizers, SlimLine Tunnel pasteurizers and PRO/Line tunnel pasteurizers.
Three phase 208 VAC or higher
A low-pressure boiler or hot water
15 P.S.I. or less
A good cleaning program including water treatment or dump and flush.
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