What shall be the fruit juice pasteurization temperature and time?

Pasteurization of fruit juices is a critical step to ensure the safety and quality of the product. The typical temperature and time combination used for pasteurizing fruit juices are:

1. Hot Fill Method:

- Temperature: 85-90°C (185-194°F)

- Time: 15-20 seconds

This method involves heating the juice to a high temperature for a short duration. The high temperature kills microorganisms that may be present, while the short duration helps preserve the flavor and quality of the juice.

2. Flash Pasteurization:

- Temperature: 71-74°C (160-165°F)

- Time: 15-30 seconds

Flash pasteurization is a high-temperature, short-time (HTST) method that involves rapidly heating the juice to the desired temperature and then cooling it quickly to preserve flavor and quality.

3. High-Temperature Short-Time (HTST) Pasteurization:

- Temperature: 88-90°C (190-194°F)

- Time: 15-20 seconds

HTST pasteurization is similar to flash pasteurization, but it uses slightly higher temperatures and shorter times to achieve the same level of microbial reduction.

4. Ultra High Temperature (UHT) Pasteurization:

- Temperature: 135-150°C (275-302°F)

- Time: 2-5 seconds

UHT pasteurization involves heating the juice to a very high temperature for a very short time, which effectively eliminates most microorganisms. This method also sterilizes the juice, allowing for longer shelf life at room temperature.

It's important to note that the specific pasteurization temperature and time may vary depending on the type of fruit juice, the equipment used, and the desired level of microbial reduction.