Most often, a holding tube has a known-diameter pipe designed to provide an established residence time for product at the pasteurization temperature.
The must also can be sterilized by pasteurization or the use of sulfur dioxide, and then the desired microbial culture is added.
The holding tube is designed to establish a retention time for the product AT the pasteurizATion temperATure.
If the desired pasteurization is not achieved at the FDV, the valve will divert the product to the entrance of the system.
Plate heAT exchangers are ideal for pasteurization systems with these configurations.
Most often, plate heAT exchangers are used and a pasteurization system will appear.
The most popular system for pasteurization of liquid foods is the continuous high-temperature, short-time (HTST) system.
Blanching is distinguished from pasteurization in that its application is to solid food products.
Traditionally, the pasteurization of liquid products is accomplished in a batch-type operation.
Sanitation, clean stock, and soil sterilization OR pasteurization provide three legs of a good preventive program