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How to Make Hard Cider Safe for Drinking Through Tunnel Pasteurization

If you’re new to making hard cider, the first question that probably comes to mind is whether or not you need to pasteurize it. The short answer is that most home brewers choose not to do this step because it can alter the flavor of their cider, and it also adds an extra level of complexity to the brewing entire process.

However, if you are concerned about contaminants like yeast and bacteria in your finished product, then pasteurization may be a good option for you. In this blog post, we’ll take a look at what pasteurization is and whether cider makers need it when preparing hard cider.

What Is Hard Cider Pasteurization?

Pasteurization is a process that involves heating liquids to a specific temperature and then cooling them quickly. The reason that this process is performed is to kill bacteria, yeast, and other organisms in the liquid. In addition to killing microorganisms, pasteurization also slows down the growth of spores and molds that can form on cider after it has been bottled or canned.

What is the difference between pasteurized and unpasteurized cider?

The difference between pasteurized and unpasteurized cider is simple: unpasteurized cider is sometimes contaminated with bacteria because it has not been heated to kill these microorganisms. Pasteurized cider, on the other hand, has been heated up to kill off any potentially harmful organisms and slow down the growth of spores and molds that might form on hard cider after it has been bottled or canned.

Pasteurized hard cider will have a slightly different flavor from unpasteurized hard cider because the heating process alters the taste of the fruit. However, many people believe that the difference in flavor is negligible, especially if you are using high-quality apple juice to make your cider. Sweet cider is not pasteurized but the natural yeast in apples does turn apple juice into cider.

How To Make Sparkling Hard Cider?

There are several other steps you need to take when making cider:

1. Select high-quality apples for your apple juice cider:

The flavor and color of your finished product will depend largely on the quality of the apples that you choose, so be sure to shop around at local apple orchards or farmers’ markets before settling on a particular type of apple for your cider making.

2. Ferment your hard cider:

The next step is to ferment your cider using cider yeast, which can be either purchased from a homebrewing store or cultivated from fresh apples that have fallen off the tree seasonally. Once fermentation is complete, strain out any sediment and transfer the cider into bottles or cans for storage.

3. Add sugar and yeast to your bottles or cans:

You’ll need to add a small amount of sugar and wild yeast to each bottle or can before selling it to make the sweet, carbonated cider. This step is crucial, so be sure not to skip it.

4. Allow the cider to ferment or age:

Finally, you’ll need to let your hard cider age for at least a few weeks so that the wild yeast can do its job and create carbon dioxide in each bottle or can. The alcohol content will eventually kill off the yeast. Monitor so that there will not be exploding bottles.

If you follow these steps, you’ll be able to make delicious sparkling hard cider with ease. Just remember to monitor the sugar and yeast levels closely.

How to pasteurize hard cider?

If you want to pasteurize your hard cider, there are a few things you need to do. First, you need to heat the cider up to about 60°C (140°F). This temperature should be held for at least one minute before being cooled rapidly to under 4°C (39°F). Ideally, you want your cider to drop from 60°C (140°F) all the way down to 0°C (32°F) in under a minute.

You can use a variety of methods to pasteurize your cider, but one of the most common is to use a hot water bath. To do this, simply fill a pot or canning jar with water and place your bottles or cans of cider in the water. Then, bring the water to a boil and let it sit for at least 20 seconds before cooling quickly by placing the pot or jar in a bowl of ice water.

Pasteurization temperature and time

It can vary depending on the type of cider and your preference. The temperature for pasteurization is also very important. If the apple cider is heated for too long or at too high a temperature, it can affect the flavor and quality of the finished product. Conversely, if the cider is not heated long enough, there is a risk that harmful bacteria will not be killed off and could potentially contaminate the cider.

The appropriate temperature should be 60°C (140°F) for a determined period of time.

Factors To Consider When Pasteurizing Cider:

When pasteurizing cider, there are a few things you need to keep in mind. They include:

Bottle size, material, and shape

The bottle type, shape, size, and material can all affect how quickly your cider heats up during pasteurization. Glass bottles are the best choice for holding heated cider because they will not impart any flavor or odors on the cider inside. The shape of the bottle can also make a difference, as narrow and tall bottles will heat up faster than wide or short bottles. The size of the bottle is also important to consider, as smaller bottles will heat up faster than larger bottles. There should be keen monitoring to lower the risk of having bottles explode.

The fruit which made the cider

The type of fruit used to make the cider can also affect the pasteurization process, as some fruits are denser than others and will take longer to heat up. For example, apples are typically denser than grapes, so apple juices take longer to pasteurize.

Ph and sulfur dioxide concentrations

Another key factor to consider when pasteurizing cider is the pH level of the cider and the amount of sulfur dioxide present. These two elements can affect how effective the pasteurization process is, as they can alter how much heat is needed to kill off any harmful bacteria. Ascorbic acid or vitamin C act as antioxidants and do not affect the fermentation process.

Cider Pasteurization Equipment: What’s The Best Cider Pasteurizer for Your Needs?

Sponsored by PRO Engineering / Manufacturing Inc. how to tunnel pasteurize hard ciders so they are safe to drink

There are several options for cider pasteurization with a few different types of cider pasteurizers on the market, each with its own set of benefits and drawbacks. The best option is one that will work for your needs to get you the best-pasteurized cider.

Non-thermal

This type of pasteurizer is generally much faster than other methods and can be used with most types of cider, although it works best with ciders that are packed in larger containers or kegs. It includes the use of the following:

High pressure

This method uses high pressure to kill bacteria in the cider without using heat. This is one of the newest types of pasteurizers on the market and can be very effective, although it is also quite expensive.

Thermal

This type of cider pasteurizer uses heat to kill bacteria in the cider, and it is typically very effective. There are several types of thermal pasteurizers including:

Batch pasteurizer

A batch pasteurizer heats the cider to a specified temperature for a specified amount of time in order to kill off any harmful bacteria. This type of cider pasteurizer typically works by heating up the cider in large containers or vats, then slowly cycling it through a series of rollers and pipes that are heated to high temperatures. The cider is held at this temperature for a set period of time to ensure that all bacteria are killed, then it is cooled down before being bottled or distributed.

Depending on the size and capacity of your batch pasteurizer, this process can take anywhere from minutes to several hours to complete. Overall, batch pasteurizers are among the most effective methods for ensuring consistent quality in your hard cider products.

Tunnel pasteurizer

A tunnel pasteurizer is a type of cider pasteurizer that uses heat to kill bacteria in the hard cider. The cider is placed on a conveyor belt that moves it through a series of hot rollers or pipes, where it is heated to a high temperature for a set period of time. After being heated, the cider is cooled down before being bottled or distributed.

Tunnel pasteurizers are typically much faster than batch pasteurizers and can be used with most types of hard cider. However, they are also more expensive compared to batch pasteurizers.

 Ultrasound

This type of pasteurizer uses sound waves to kill bacteria in the cider. It is a newer pasteurization method that is less expensive than high-pressure processing but can be less effective.   

Less Preferred Methods of Pasteurization:

UV irradiation

This method uses UV light or gamma rays to kill bacteria in the cider. It is a very effective pasteurization method but can be controversial due to the potential health risks associated with exposure to radiation.

Pulsed electric fields

This method uses short pulses of electricity to kill bacteria in the cider. It is a newer pasteurization method that is less expensive than high-pressure processing but can be less effective.

What is the cost of pasteurizers?

The cost of cider pasteurizers can vary depending on the type of pasteurizer, the size and capacity, and the features. For example, a small batch pasteurizer may cost around $1,000, while a larger tunnel pasteurizer could cost upwards of $100,000.

When choosing a cider pasteurizer, it is important to consider your needs and budget to determine the best option for you.

Pro Engineering/ Manufacturing Inc; The Leader in Tunnel and Batch Pasteurizers

Pasteurized hard cider is safe to drink and has a longer shelf life than unpasteurized cider. If you are looking for a cider pasteurizer, Pro Engineering/ Manufacturing Inc is the leader in pasteurization technology, we can help you figure out the best pasteurizer for you based on the size and shape of your bottles, the fruit used in the cider, and many other factors.

We offer a variety of pasteurizers to meet your needs, including batch pasteurizers and tunnel pasteurizers. There is a variety to choose from so you can find the perfect one for your needs. If you have any questions or want more information, don’t hesitate to reach out to us today. We would be happy to help and look forward to hearing from you.

Learn More About Pasteurizing!

If you’d like to learn more about pasteurization in general, pasteurizing unique sodas, or the equipment involved, we’d love to help!

Feel free to contact us with any questions or concerns you might have, and we’ll do our best to help you. We want you to feel confident in your understanding of this vital process and how you can make it work for you!

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO.   

Edward A. Michalski Bio  
Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design, he also developed a process to produce the new headers.   Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers.  

PRO Engineering/Manufacturing has been designing and manufacturing tunnel pasteurizers and batch pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]

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Tunnel and Batch Pasteurization versus adding Artificial Preservatives to Food and Beverages

By Edward A. Michalski 

CEO 

PRO Engineering/Manufacturing, Inc. 

According to the International Food Information Council, in 2020 nearly half of consumers look at the ingredients label when making buying decisions, and 25% try to avoid certain ingredients, including artificial food preservatives. These numbers indicate the growing “clean label movement”, which is the biggest trend of the decade in packaged foods. 

As consumers’ decisions change based on their food’s perceived healthiness, the clean label trend drives the food industry to examine production processes and ingredients. As mentioned in the Harvard Business Review, even the big, mainstream food companies are moving towards more natural methods and ingredients. During the Sustainable Brands Metrics Conference, business leaders declared that this generation of parents, workers, and consumers –Millennials– are twice as likely to check product packaging and labels; hence, minimally processed and socially responsible ingredients are becoming a non-negotiable essential for food labels. Lastly, the Food Technology Magazine reports that the global 2n 2020 bel”ucers are enacting “eclean label food sales in 2020 are worth around $180 billion compared to $ 165 billion in 2015. 

The clean label trend is challenging the food and beverage makers to provide products with fewer ingredients and to use alternative processes that exclude artificial additives and preservatives. Interestingly, specific production methods are perceived as more “natural” than others, while certain food components are perceived as “unhealthy,” such as artificial beverage preservatives. Although preservatives prolong the shelf life of food and beverages, these additives –nitrites, nitrates, and benzoates (parabens)– can be toxic, and some have even life-threatening effects. 

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Research has shown that artificial preservatives such as sodium benzoate, potassium benzoate, velcorin, and EDTA can cause headaches, diarrhea, allergies, asthma, neurological disorders, and cancer.   

Further, some antioxidants like propyl gallate, butylated hydroxytoluene (BHT) and butylated hydroxylanisole (BHA) slow or stop the breakdown of fats and oils. At the same time, some preservatives block the enzymatic processes. 

Therefore, avoidance of artificial ingredients has caused manufacturers to struggle maintain a balance among more natural processes, keeping food safe, and maintenance of profits. One alternative to solve this dilemma is using tunnel and batch pasteurization to help achieve a “clean label” on their products. 

Pasteurization is a physical preservation technique where food and beverages are heated up to specific temperatures for specific times to destroy spoilage-causing microorganisms. This heat treatment kills most pathogenic bacteria and yeast. There are several options of pasteurizers: high-temperature short time (HTST), also called flash pasteurization; ultra-high temperature (UHT); and low-temperature long time (LTLT) including batch, and tunnel pasteurizers.  

However, flash pasteurization requires supervision to prevent overheating. Certain physical, biological, and chemical changes can occur in food and beverages due to the excess of heat; for example, the heat may damage vitamins and minerals. For this reason, batch and tunnel pasteurization are recommended when looking to provide a “clean label” product to the marketplace. 

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Tunnel and batch pasteurizers often operate by heating the product to approximately 60 °C (140 °F) for a pre-determined time. Manufacturers use Pasteurization Units (PU) along with time-temperature magnitudes to monitor the process and the “lethal effect” of the heat on the microorganisms. The pasteurization units are equal to 1 PU when the product is exposed to 60°C (140°F) for one minute. Depending on the type of food or beverage, the PU required for appropriate pasteurization varies. Beverages such as beer, fruit juices, cider, cold coffee, and milk all need different PUs, and the same is true with foodstuffs.  

PRO Engineering Batch Pasteurizer-Spray Version 

Tunnel and batch pasteurization receive the beverage or food products already packaged. In tunnel pasteurization the packages sit on a traveling belt and are led to progressively hotter zones, holding/pasteurization zones, and colder zones until reaching the desired “out” temperature, for example, 20°C (68°F). The process uses water sprayed at different temperatures on the packages. The container is heated by conduction and the beverage is heated by convection. Batch pasteurization is similar to tunnel pasteurization but does not move the packages through various zone on a moving conveyor belt. Batch pasteurizers are classified as either “tank” or “spray” batch pasteurizers. Tank versions lower the product into a tank of heated water and spray pasteurizers spray heated water on the containers inside an enclosure  

As food retailers, manufacturers, and producers are enacting clean label guidelines, much effort has been put forth to optimize the processes of beverages, ready-to-eat meat, poultry, and other products. Fuhrman et al. (2018) recognized that post-packaging tunnel pasteurization offers multiple benefits for producers in the meat and poultry industry.  

Tunnel pasteurizers eliminate important pathogens from the surface of ready-to-eat products achieving safety without adding nitrites or other antimicrobial agents; therefore, resulting in a cleaner labeled product. Similar conclusions were published by Higgins et al. (2014) highlighting the broad acceptance that pasteurization has gained in the U.S. and Canada. 

Consumers looking for healthy, natural, and simple foods are actively avoiding products made with chemical ingredients. As this “clean label movement” spreads, food and beverage manufacturers have to keep pace by removing artificial ingredients from their products. One alternative to accomplishing this is through tunnel or batch pasteurization. 

For more information on tunnel and batch pasteurization contact PRO Engineering/Manufacturing, Inc. at [email protected] or call (414) 362-1500 and ask for Ed Michalski, CEO. 

Edward A. Michalski Bio 

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow, spray headers for Pabst Brewing. Along with the header design he also developed a process to produce the new headers.  

Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc.. 

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace superior new pasteurizers. 

PRO Engineering/Manufacturing has been designing and manufacturing great pasteurizers for over four decades.

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]



Previous Article: BATCH AND TUNNEL PASTEURIZATION FOR CIDER/HARD CIDER PRODUCTION

Batch and Tunnel Pasteurization for Cider/Hard Cider Production

Cider, also known as “hard cider” in North America, is the product of apple juice’s alcoholic fermentation. This fermented beverage has an alcohol content between 3.0–8.5% with a soft acidic, and sour taste (1). In traditional farmhouse cider-making, the fermentation processes are performed by indigenous yeast, while in the commercial path, unfiltered fruit juice is inoculated with the yeast of different species; the most common are Saccharomyces, Kloeckera, or Pichia (1) which induce anaerobic fermentation converting sugar to ethanol (2). 

Cider making is similar to winemaking; however, cider usually contains lower ethanol than wine (5-7% vs. 11-15%), and for this reason is more prone to microbial spoilage (3). Refermentation in the package and consequent bottle explosion has been a concern for cider makers since years ago; besides, refermentation from certain types of bacteria such as Zygosaccharomyces is a cause of harm for consumers (4). To avoid this, hard cider pasteurization is used to preserve product safety and quality. 

Through cider pasteurization, microbiological organisms are inactivated to reach stability and increase cider shelf life. The process involves heating the product to approximately 60 °C (140 °F) for a determined period of time. If the cider is under-pasteurized, the microorganisms might survive, while over-pasteurization could result in flavor and other attribute changes (5). Pasteurization has evolved in the last decades from simple (but labor-intensive) to automated methods; newer methods utilize batch or tunnel pasteurizers. 

Hard Cider Seltzer Pasteurization

There are several options for cider pasteurization, including non-thermal and thermal (1). The non-thermal processes include high-pressure (6), ultrasound (7), UV-irradiation (6), and pulsed electric fields (8). Although some of these methods have been approved already by the Food and Drug Administration, most of them are still limited in commercial applications because of their effectiveness (1).  

Therefore, thermal processes are considered to have the most microbial safety,  and are the most cost-effective (9). The Cider Institute of North America might be a good resource for delving deep into hard cider pasteurizers; otherwise, the fundamental book: Review of Potential Pasteurization Methods for Apple Cider. 

Cider pasteurization can be performed using a batch pasteurizer or a tunnel pasteurizer, measured in pasteurization units or PUs defined as 1 PU when the product is exposed to 60°C (140°F) for one minute (10). However, in the cider industry there is no established standard regarding the sufficient number of PUs needed. While the beer industry has defined a range of 12 +/-2 for proper pasteurization, some cider makers have reported using between 10-25 PUs for hard cider, while a magnitude of 20-25 PUs or even higher is used by others (11).  

Using an insufficient amount of PUs can result in limited microorganism destruction and spoilage; on the other hand, using excessive PUs could lead to economic losses and energy expenditures (3). Additionally, cider is considered a “healthy” drink because phytochemical and antioxidant profiles are elevated in cider compared to the juice (12).  
 
If incorrect cider pasteurization happens, it may result in physiochemical changes altering sensory modifications or reducing the bioavailability of important antioxidants in the product (3). We should have in mind the crucial goal of reducing the risk from microorganisms, but also, it needs to be balanced with retention of quality attributes. 

PRO Spray Batch Pasteurizer

The terms batch pasteurizer, vat pasteurizer, and low heat pasteurizer generally mean a process of heating every particle of the hard cider. As the Review of Potential Pasteurization Methods for Apple Cider recalls, the batch process stores a quantity of cider (for example, 100+ gallons) in a vat that is heated and agitated at the same time, to a temperature of approximately 63 °C (145°F) and held for 30 minutes. The specific temperature and holding time eradicates the microorganisms and makes the product safer for consumption.  

Although, this capacity might be considered reduced for commercial needs. A multipurpose vat is used for batch pasteurization, which is an insulated, cylindrical vessel with a double jacket. The tank is heated by circulating hot water or steam in the inner jacket. The cider is slowly heated, and after reaching the required temperature, is held for the required amount of time (typically 30 min); during the heating process, the product is agitated slowly.  

Finally, it is cooled to below 4 °C (39 °F), which may be accomplished through air cooling or by dipping in a cool water bath. Another type of batch pasteurizer is a Spray Batch Pasteurizer. In a spray batch pasteurizer, the cider is heated in the bottle or can by multiple spray headers (nozzles) coating the bottles or cans with heated water. This method of heating is preferable to a tank or vat batch pasteurizer because the heating process is more uniform. 

PRO/Line Series 5 Tunnel Pasteurizer

A tunnel pasteurizer works with the heating transmission principle; it includes a shell, tube heat exchangers, and steam water heating. The pasteurizer takes the cider bottles or cans through heating and cooling zones for a specific time. In this kind of process, the packages are moved on a conveyor within the tunnel while water is sprayed on the packages (13). The tunnel is divided into 3 to 15 spray zones: preheat, heating, holding, and cooling (14).  

The temperature of the water sprays is predetermined and controlled depending on the PUs requirements of the product. There are different references of design, features, and capabilities of tunnel pasteurizers for cider; for example, spray patterns, water volumes, and distribution systems depend on the pasteurizer manufacturer. Also, certain systems have the water running off the packages collected in reservoirs, heated, or cooled, and recycled to the sprays again (5). 

Other characteristics of the product are important when considering pasteurizing cider, such as bottle size, material, and shape, which may influence the process (15). Also, depending on the fruit from which the cider is made, for example, apple, pear, cherries, etc., the hard cider will have a different ethanol content (2), which research has shown to be an important contributor to the heat process. Other important factors related to the cider’s particular chemistry relevant to the pasteurization process are pH and sulfur dioxide concentrations (3). 

The Cider Academy (UK based) might be a resourceful website for discussing the different types of pasteurization processes, production equipment, packaging, and laboratory analysis. 

Another cider resource is the American Cider Association at https://ciderassociation.org/ 

Ed Michalski Bio 

Ed Michalski started his career in the beverage industry by designing stainless steel, higher flow spray headers for Pabst Brewing. Along with the headers he also designed a matching process to produce those headers.  

Ed, along with his brother David, formed PRO Engineering/Manufacturing, Inc. and became the primary vendor to Miller Brewing for pasteurizer re-design and refurbishment. 

He developed a conversion process that changed the conversion of walking beam pasteurizers to flat mat. With his modular design the conversion was reduced from 7 weeks to 2 weeks.  

His goal has always been reduction of labor costs and time. Reduced downtime for projects and maintenance are a key goal as extra hours for conversion and general maintenance are hours that are lost forever.  

Based on what they learned by re-designing and refurbishing other manufacturers’ pasteurizers, Ed and PRO started to offer the pasteurizer marketplace awesome pasteurizers. 

PRO and Ed have been designing and manufacturing great pasteurizers for over four decades.  

ABOUT US:
PRO Engineering and Manufacturing was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. For more than 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. As leading innovators in post-fill pasteurization, our skilled team offers the best in high-quality pasteurization equipment.

CONTACT US:
Phone: 414-362-1500 | Email: [email protected]



References:

1.  Techakanon C, Sirimuangmoon C. The Effect of Pasteurization and Shelf Life on the Physicochemical, Microbiological, Antioxidant, and Sensory Properties of Rose Apple Cider during Cold Storage. Beverages. 2020 Sep;6(3):43.  

2.  Jarvis B. Cider: Cyder and Hard Cider. 2nd ed. Oxford: Encyclopedia of Food Microbiolog; 2014.  

3.  Valliere B, Harkins S. A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider. Beverages. 2020 Jun;6(2):24.  

4.  Grinbaum A, Ashkenazi I, Treister G, Goldschmied-Reouven A, Block CS. Exploding bottles: eye injury due to yeast fermentation of an uncarbonated soft drink. Br J Ophthalmol. 1994 Nov;78(11):883.  

5.  Becker KW, Jr LGF, Kropp L, Straka RB. Pasteurization method [Internet]. US4490401A, 1984 [cited 2020 Dec 30]. Available from: https://patents.google.com/patent/US4490401A/en 

6.  Koutchma T, Popović V, Ros‐Polski V, Popielarz A. Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products. Comprehensive Reviews in Food Science and Food Safety. 2016;15(5):844–67.  

7.  Ugarte‐Romero E, Feng H, Martin SE, Cadwallader KR, Robinson SJ. Inactivation of Escherichia coli with Power Ultrasound in Apple Cider. Journal of Food Science. 2006;71(2):E102–8.  

8.  Turk MohammadF, Vorobiev E, Baron A. Improving apple juice expression and quality by pulsed electric field on an industrial scale. LWT – Food Science and Technology. 2012 Dec 1;49(2):245–50.  

9.  Rawson A, Patras A, Tiwari BK, Noci F, Koutchma T, Brunton N. Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances. Food Research International. 2011 Aug 1;44(7):1875–87.  

10.  Broderick HM. The Practical brewer. A manual for the brewing industry. 1977;  

11.  Mitchell P. Cider & Perry Production-A Foundation. Gloucestershire, UK: The Cider & Perry Academy; 2017.  

12.  Venkatachalam K, Techakanon C, Thitithanakul S. Impact of the Ripening Stage of Wax Apples on Chemical Profiles of Juice and Cider. ACS Omega. 2018 Jun 30;3(6):6710–8.  

13.  Engelman MS, Sani RL. Finite-Element Simulation of an in-Package Pasteurization Process. Numerical Heat Transfer. 1983 Jan 1;6(1):41–54.  

14.  Richmond DW, Clyne CW, Holben TM. Pasteurization process [Internet]. US4693902A, 1987 [cited 2020 Nov 16]. Available from: https://patents.google.com/patent/US4693902A/en 

15.  Dilay E, Vargas JVC, Amico SC, Ordonez JC. Modeling, simulation and optimization of a beer pasteurization tunnel. Journal of Food Engineering. 2006 Dec 1;77(3):500

Previous Article: HEATING AND COOLING OPTIONS FOR TUNNEL PASTEURIZERS

ABOUT US

PRO Engineering/Manufacturing, Inc. was established in 1977 by Ed and Dave Michalski as a steel fabrication shop. From this modest beginning, complete machine fabrication capabilities were quickly added followed by the installation of our own in-house engineering and design group.

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