Juice pasteurization

Our machines and systems for juice pasteurisation offer efficient solutions for every production requirement and ensure that the quality of the juice is always optimally maintained.

Juice pasteurization machines for food production

Juice pasteurisation is an essential step in the production of fruit juices to ensure a longer shelf life and preserve the quality of the juice. This process, which was originally developed by Louis Pasteur, is based on briefly heating food to 60-90°C. This heat treatment destroys harmful microorganisms.

This heat treatment kills harmful microorganisms without affecting the valuable ingredients and taste of the juice. The color and consistency of the juice remain unchanged, while the shelf life is significantly extended. Pasteurised juices are therefore safe and fresh, a basic requirement for the modern juice market.

Capacity:
500 l/ h - 50,000 l/h
Temperature range:
65°C - 98°C (optional: 125°C)
Pasteurization and sterilization of liquid foodstuffs

Material:
AISI 304 (optional: ASI 316L)
Operation:
Manual / Automatic (PLC control)

Do you have any questions about juice pasteurization?

Make a request

Modern juice pasteurization for small and large companies

Pasteurisation of liquid foods, e.g. fruit juices and fruit drinks.

Our system is used for juice pasteurisation and sterilisation of liquid foodstuffs. The appropriate heat exchanger is selected depending on the product properties, such as viscosity or solids content. The temperature profile is adjusted to factors such as pH value or microbial load as well as the desired level of microbial reduction. Processes such as STHT, HTST or UHT with direct or indirect heating can be used.

The system consists of a feed tank, a heat exchanger unit with regenerative, heating and cooling zones, a hot holding zone, a steam-heated hot water circuit as well as pumps, valves, instruments and piping. It is supplied compactly pre-assembled on a frame and is equipped with a fully automatic control system.

Other machines and systems for the juice industry

Bucher HPX presses

The Bucher HPX presses are suitable for juice extraction from fruits and vegetables worldwide, as well as for pharmaceutical applications where the highest extraction yields and low trub content in the pressed juice are required.

Learn more

Evaporator

Bucher Unipektin falling film vacuum evaporators are ideal for concentrating fruit juices as they combine pasteurisation, aroma recovery and concentration and enable gentle processing with minimal heat exposure.

Learn more

Adsorber

Adsorbers are used in fruit juice production to prevent clouding, reduce color and reduce undesirable substances such as patulin or bitter substances in citrus juices.

Learn more

Pasteurization of different juices

Apple and pear juices

We offer efficient and resource-saving solutions for the hygienic production of apple and pear juices with an hourly output of 1 to 100 tons. We use apple juice filtration or juice concentration and juice pasteurization and apple presses in food processing.

Vegetable juices

Bucher technologies offer fast and optimised adaptation to different products, resulting in better pressing results when processing vegetables, pome fruit and berries.

Berry juices

Gentle crushing and mash heating enable low-turbidity juices and high yields, while suitable membranes and evaporators ensure efficient filtration and optimum aroma recovery.

Citrus juices

Bucher is a leader in the debittering, lees stabilisation and acid correction of citrus juices and peel extracts and processes both clear and cloudy juices on its equipment.

For questions about

Juice pasteurization

Just send us a short message and we will be happy to answer your questions about our products by phone or e-mail.

Company *

Address

ZIP CODE *

City *

Country *

Phone

E-Mail *

Make a request

Frequently asked questions on the topic:

Juice pasteurization

How does juice pasteurization work in industrial plants?

Industrial juice pasteurisation is achieved by briefly heating the juice to temperatures between 60°C and 90°C. The juice is passed through heat exchangers, where it is first preheated, then heated to the desired temperature and finally cooled. This process kills harmful microorganisms without affec...

Why is it necessary to pasteurize fruit juice?

Fruit juice naturally contains microorganisms that can quickly spoil the juice. Pasteurisation extends the shelf life by killing harmful germs and bacteria. This keeps the juice fresh and safe for consumption for longer, without the need to add preservatives.

Which pasteurization methods are used in juice production?

Various methods are used in juice production, such as high-temperature flash pasteurisation (HTST) or ultra-high temperature (UHT). Both methods heat the juice to high temperatures for a short time in order to kill germs. HTST is used at around 80-90°C, while UHT reaches temperatures of up to 125°C....

What is the difference between cold and hot pasteurization for juice?

Cold pasteurisation is a process in which the juice is treated without heat using high pressure or microporous membranes (cold sterile filtration of clear juices) to eliminate microorganisms. Hot pasteurisation, on the other hand, uses heat to achieve the same effect. While cold pasteurisation prese...

What effects does pasteurization have on the ingredients in the juice?

Pasteurisation has only a minimal effect on the ingredients of the juice. Although the effect of heat can slightly reduce some heat-sensitive vitamins, such as vitamin C, most of the ingredients and taste are largely retained.