flash pasteurization


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flash pasteurization

[¦flash pas·chə·rə′zā·shən]
(microbiology)
A pasteurization method in which a heat-labile liquid, such as milk, is briefly subjected to temperatures of 230°F (110°C).
References in periodicals archive ?
The processing facility utilizes HPP technology in the production of dressings and some beverages and harnesses flash pasteurization to help ensure food safety.
The flash pasteurization process quickly heats the juice and dressings to kill potentially harmful microorganisms, and then cools the product, all in a matter of seconds.
the worldwide leader in the manufacturing of mineral waters bottling units, which should be completed by the end of June, will allow Poseidis to obtain a state-of-the-art production unit, cumulating the most precise quality control devices, maximized frequency filling units, flash pasteurization tools, controlled carbonation, water treatments and natural flavoring dispensers.
Additionally, aseptic packaging is being influenced by shifts in preferred package formats and food processing advances that enable flash pasteurization of a broader range of foods.
At Herzog, we use a lot of special extraction and we're working on even better flash pasteurization techniques," Stern says.
Unlike traditional pasteurization processes, flash pasteurization keeps the juice's fresh flavor notes and nutritional integrity.
Since the two products are nearly indistinguishable in quality and taste, Odwalla is now introducing its flash pasteurized citrus juice to meet the needs of those consumers and trade partners who might want the added insurance provided by flash pasteurization.
As the inoculated water is heated in the QuikWater unit, a process known as flash pasteurization takes place.
The incorporation of flash pasteurization in the production of apple juice is the last line of defense.
Tropicana created the flash pasteurization of fruit juices in the 1950s to ensure the quality and safety of its Tropicana Pure Premium orange and grapefruit juices.
According to Al Bolles, vice president of research and technical services for Tropicana, flash pasteurization involves quickly heating fruit juice to a designated temperature for an instant, and then rapidly chilling the juice again.