Beverage

Thermal pasteurization is often the most energy consuming stage in the product cycle since it requires beverages be heated to high temperates and then cooled down. AseptoRay’s solution is based on UV technology and as such is a cold pasteurization alternative. The energy savings between the two alternatives is significant. Case studies have confirmed that companies can save up to 73% in their energy costs compared to thermal pasteurization.

In the US, the FDA’s Hazard Analysis Critical Control Point (HACCP) requires a 5 log reduction of the pathogen of concern. To achieve this goal, thermal juice pasteurization is often performed at 95°C (203°F). However, this high temperature does not neutralize all bacteria, and spoilage heat resistant bacteria such as Thermo Acidophilic Bacteria (TAB), survive the pasteurization process. This has become a major concern in the juice manufacturing industry and the reason for many product recalls and bacterial quality issues.

Extensive research has confirmed that AseptoRay’s pasteurization method effectively meets the FDA’s stringent requirements, and that the unwanted bacteria, including heat resistant spores are eliminated. The log reduction was achieved in several liquids with varying turbidities – from completely turbid liquids such as tropical juice to semi-clear products like coconut water, apple juice and cider. As a result, companies can increase the shelf life of products using a cold pasteurization process which is completely organic and doesn’t require any preservatives or chemicals.

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