“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 problems is to pasteurize the fruit beverage in the consumer package, be
it bottle or can…”
Click Here for full article:
Click to have one of our experts answer your questions or give you a quote that
fits your needs:
PRO Engineering / Manufacturing Inc.
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
Previous Post:
#beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization #cider #beveragetrends #batchprocessing
Comments