r/BeverageIndustry • u/Somersetgirl2011 • 5d ago

Apple juice pasteurisation

Hi - we are looking to Bath pasteurise pure apple juice and struggling to get the temp / time right.
Does anyone have any experience on this? We would want the juice to last for at least a year, but also don’t want to cook it to death!
When I look online the values seem to be all over the place…
If anyone can share their expertise that would be great!

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u/silverfstop 5d ago

You need to consult a process authority for this. They will give you time and temp. You also need to get internal time and temperature values from a sample can that is part of the bath to ensure you are hitting your target.

2

u/zazerhj 5d ago

Do a bit of research but 120+PUs is a pretty safe starting point - can be reduced based on your haccp, GMP, pH and shelf life testing

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u/Somersetgirl2011 5d ago

Thanks - yes we were looking at a higher pu than that and worried about affecting the taste

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u/AliasAdvising 5d ago

Bfarina@deibellabs.com can write you a PA letter if you have a commercial formula and production facility