6.  Use of Pasteurization Units or Equivalent for the Quality Estimation of Fruit Juices Submitted to Different Thermal Treatments

Authors: M. Glevitzky, I. Bogdan, G.A. Brusturean, D. Silaghi-Perju


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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