Tetra Pak unveils new juice pasteurisation process

Swedish food processing and packaging solutions provider Tetra Pak has unveiled a new juice pasteurisation process that is claimed to save up to 20% energy consumption.

Suitable for high-acid juices, the new process improves efficiency by lowering the temperature of the second pasteurisation process, while preserving the quality of the juice produced.

Juice pasteurisation involves two steps – the first pasteurisation, which deactivates enzymes and kills micro-organisms, is usually conducted immediately after the juice is squeezed.

Another pasteurisation is conducted at a temperature of 95°C for 15 seconds before filling, to destroy micro-organisms developed during bulk storage.

Tetra Pak’s new platform helps lower the temperature of this process to 80°C for juices with a pH level at or below 4.2.

Tetra Pak Centre of Expertise manager Micael Simonsson said, "We are excited by this new development, as it reduces energy consumption and therefore helps our customers improve their bottom line in an increasingly competitive market.

"At the same time, extensive tests show that the new process has no impact on the quality of the juice produced, be it in terms of taste, nutrition, storage stability or visual appearance."

The process is subject to the receipt of international patents.

Last month, the packaging giant launched Tetra Therm Aseptic Flex, a new continuous aseptic processing unit for indirect UHT treatment of dairy and other food products.

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Image: Tetra Pak’s new process helps improve efficiency by lowering the temperature of the second pasteurisation process. Photo courtesy of Tetra Pak International SA.