The purpose of fruit and vegetable juice sterilization is to kill microorganisms to prevent spoilage and to inactivate enzyme activity to prevent various adverse changes.
The pH value of fruit and vegetable juice is greater than 4.5 or less than 4.5, which is the key to determine whether the fruit and vegetable juice adopts pasteurization process or high temperature sterilization process.
High temperature short time pasteurization process can be adopted, 93±2℃, 10~30s.
Pasteurization is a preservation process, the purpose of which is to limit the deterioration of food by greatly reducing (but not completely reducing) the presence of pathogenic microorganisms that cause food deterioration.
Sterilization above 100℃, killing of Bacillus, keeping at 122~126℃ for several minutes.
Ultra-high temperature sterilization (UHT for short) is a method of almost sterilizing food by heating it in a very short time (heating at 135~150°C for 2~3 seconds). This temperature can kill the spores remaining in milk.