Pasteurization of juices, nectars, puree juices, mousses, soft drinks
Flash HTST tubular and plate pasteurizers (high temperature in a short time) are also designed to thermally preserve various types of beverages, including carbonated beverages, by inactivating the existing microorganisms and enzymes naturally present in the product. Aseptic bottling of the finished product requires the use of a UHT sterilizer in the bottling line, in which the product was rapidly heated to 140-150 C, kept at this temperature for a few seconds, and then cooled down to approx. 20 C.
