Abstract:
The paper proposes a study about the pasteurization units or equivalent (PU/PE) efficiency used in beverages industry. In good hygiene conditions, the juices chemical conservation is not necessary, because now it is made just by heating. The pasteurization is a very efficient method in the destruction of microorganisms, process which is time-depending. The efficiency of applying PU/PE can be proved by final product microbiological and physical-chemical analyses. The final goal of this paper is to find and apply a PU/PE which satisfied, in terms of time and temperature, the necessities of a good and healthy drink.
Keywords:
pasteurization units/equivalent, pH, microbiology, orange juice
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