Beverage Pasteuriser Manufacturers

Beverage pasteurisation — methods and equipment

Pasteurisation in beverage production uses heat to destroy or inactivate pathogenic and spoilage microorganisms, extending shelf life and ensuring product safety. The main pasteurisation methods used in beverage production are: plate heat exchanger (PHE) HTST pasteurisation — product flows through thin channels between corrugated plates, with heating (hot water or steam) on the adjacent channel. HTST (High Temperature Short Time) pasteurisation of juice and beverages typically uses 75–90°C for 15–30 seconds. Regeneration (pre-heating incoming cold product against outgoing hot product) recovers 85–95% of the heat energy, significantly reducing steam consumption. Tubular heat exchangers — used for higher viscosity beverages (smoothies, nectars, high-pulp juices) where product can block plate heat exchangers. Tunnel pasteurisers — product in filled, sealed containers (glass bottles, cans, PET bottles) passes through a hot water spray tunnel for a controlled time. Used for beer, CSD, and some juice products where the product is pasteurised in the final container. Flash pasteurisers — rapid heating to pasteurisation temperature followed by rapid cooling before filling. UHT systems — for long-life ambient products, heat the product to 135–145°C using indirect (plate or tubular) or direct (steam injection or infusion) heating.