“FRUIT PASTEURIZATION AND PASTEURIZERS”
“FRUIT PASTEURIZATION AND PASTEURIZERS” Article Release for Brewmasters & Beverage Makers by Edward A. Michalski, CEO of PRO Engineering / Manufacturing Inc. Article Excerpt: “Today, one of the expanding beverage categories is the fruit drink category. Fruit beverages contain sugars, which are present naturally in the fruit. In some cases, sugar is added to the beverage. When sugars are present, the fermentation process can occur if there is yeast also present. The result is the production of alcohol and carbon dioxide gas. Alcohol is generally not a desirable end product in pure fruit juice products. Also, if the juice is already bottled and capped, there may be a situation that involves exploding bottles. Another undesirable situation can occur when bottling fruit juice. At the end of the growing season and/or during the harvesting process, the fruit may be contaminated with e-coli bacteria and other pathogens. One effective and efficient way of solving these probl