Pasteurization is a heat treatment. While pasteurization the beverages are kept on a fixed temperature during a fixed time. The temperature is below 100°C, otherwise it’s called sterilization. Pasteurization is used to kill micro organisms present in the juices. By killing them the shelf life becomes longer. A typical graph of a pasteurization process can be seen in the figure.
In practice the temperature varies from the ideal one. To know how long the beverage has to stay at which temperature one can do some calculations. These values vary from micro organism to micro organism.
In my next posts I’ll discuss which are the micro organisms that occur most often in fruit juices and the danger they are for humans. Also influence on taste and view will be discussed later. I’ll give an overview of the different types of pasteurization and other techniques that can be used to enlarge the shelf life of fruit juices.