Pasteurization heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes.
Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63° C (145° F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72° C (162° F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time). The times and temperatures are those determined to be necessary to destroy the Mycobacterium tuberculosis and other more heat-resistant of the non-spore-forming, disease-causing microorganisms found in milk. The treatment also destroys most of the microorganisms that cause spoilage and so prolongs the storage time of food.
Ultra-high-temperature (UHT) pasteurization involves heating milk or cream to
138°to 150° C (280° to 302° F) for one or two seconds. Packaged in sterile, hermetically sealed containers, UHT milk may be stored without refrigeration for months. Ultrapasteurized milk and cream are heated to at least 138° C for at least two seconds, but because of less stringent packaging they must be refrigerated. Shelf life is extended to 60–90 days. After opening, spoilage times for both UHT and ultrapasteurized products are similar to those of conventionally pasteurized products.
Pasteurization of some solid foods involves a mild heat treatment, the exact definition of which depends on the food. Radiation pasteurization refers to the application of small amounts of beta or gamma rays to foods to increase their storage time.
You may have heard of the term hot filling, but do you know what the benefits are and why it is so widely used in automated fill lines these days?
Hot filling is a process of choice for many juices and beverages because it eliminates the need of preservatives and chemicals while maintaining the same level of shelf life and nutritional properties of the beverage. With consumers becoming more aware of potential harmful effects of preservatives, hot filling is now the obvious choice as the process is rather simple and less complex compared to it's alternatives.
It is important to note that not all bottles are hot fill compatible. Most common plastic resins cannot withstand hot filling temperatures. However, there are common technologies that will enable a specific type of PET plastic to be hot fill compatible.
Hot filling compatible PET is now a common plastic container type in many hot fill beverage applications. They are specifically made to withstand hot-fill temperatures, in some cases up to 192 F, while maintaining clarity and lightweight characteristics. PET is also recyclable, making it a good alternative to glass, which is also hot fill compatible.
Please see hot-fill ready preforms on our products page.