Juice sterilization process

Details Juice sterilization process Juice sterilization process

A - Human Necessities

23

L

99/84

A23L 2/16 (1985.01)

Patent

CA 1235599

JUICE STERILIZATION PROCESS Katherine L. Moore, Timothy W. Dake, and Joseph E. McBride ABSTRACT Disclosed herein is a method for sterilizing juices that retains the aroma and flavor in the sterilized juice. The process comprises: (1) heating juice concentrate (of at least 12.5° Brix) to a temperature of about 220°F to about 300°F by means of direct contact steam infusion for a period of about 0.5 to about 15 seconds to sterilize the juice; (2) cooling the product to below about 220°F by releasing the pressures resulting in an immediate temperature drop; (3) recondensing substantially all the vapors into the juice; and (4) quickly chilling the product to about 30°F to about 60°F.

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