Read FDA published document regarding labeling of untreated juices. (Adobe® Acrobat file)
Read more information on pasteurization specific to apple juice
Sanitary 3A Stainless Steel Juice Pasteurizer
Dairy Engineering Company's Juice Pasteurizer is designed for small to medium-sized juice producers who wish to provide a safer product to their customers without losing fresh-squeezed flavor and appearance. Small scale pasteurization of juice has long been performed in via the vat pasteurizing method, but the long hold time involved may have an affect on the flavor and appearance of the juice.
By using the HTST (High Temperature, Short Time) method used for decades in the dairy industry, juice can be made safe for consumption without changing the quality of the product. The HTST method involves heating the juice to the prescribed pasteurization temperature and holding it for a short time -- >6 seconds. The hold time is ensured by building a "holding tube" of fixed length. Given a fixed flow through the system, the hold time can be guaranteed. If product reaching the end of the hold tube is not at the proper temperature, a valve diverts flow back to the source tank. Time delay relays are used to ensure that only fully pasteurized product is permitted to exit the pasteurizer. Juice is heated with a plate-and-frame heat exchanger using hot water as the media. If a source of hot water is not already available, various options are available including propane for operation in remote areas. Flow through the system is continuous, making the system easy to operate with little operator interaction. Traditional vat pasteurization requires close attention of the operator to keep product moving through the process. With our pasteurizer, minimal attention is required so the operator is free to attend to other activities. All the components of our pasteurizer carry the 3A symbol, indicating they are constructed to standards widely accepted in the sanitary industry. We don't use "industrial" equipment modified to fit into sanitary piping -- that practice could lead to problems with cleaning. Nearly the entire assembly is stainless steel, eliminating later corrosion problems.
Features:
- Based on HTST design for dairy operations: proven method of pasteurizing product with minimal effect on product flavor and appearance.
- Flow ranges of 5-12 GPM available on the same basic frame. Larger flows available.
- All product contact equipment meets 3A specifications. No modified "industrial" equipment.
- Product held at pasteurization temperature for specified minimum time.
- Automatic diversion of under-temperature product back to balance tank.
- Recording chart provides documentation of pasteurization temperature. Flow monitoring also available.
- Level control prevents system pumps from running dry.
- SS skid-mounted design for easy installation.
- All components designed for Clean-In-Place (CIP) operation.
- Automatic control of hot water temperature.
- Juice leaves pasteurizer approximately 10 degF higher than incoming temperature. Additional in-line refrigeration available.
- Price Range: $30,000 - $45,000 (1998) depending on options selected.
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