date:Feb 13, 2014
the process. The research groups findings show that the pasteurization recommendations can be optimized while retaining product quality.
Fruit juices are commonly pasteurized twice before reaching the consumer. The primary process is done soon after juice extraction, with the objective of inactivating enzymes from the fruit. The second process is carried out prior to filling the juice into its container, with the purpose of destroying microorganisms that occur in the juice after bulk storage, o