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Hot Fill Processing of Beverages
Hot Fill Processing of Beverages
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A ce J 2013
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HOT-FILL
PROCESSING
OF BEVERAGES By Purwiyatno Hariyadi
H
then inverted (turned upside the container; providing an
beverages is a proven down) for 3 minutes and then anaerobic condition unfavorable
and recognized method may be cooled. Inverting the for aerobic microbial growth.
container is needed to make As suggested earlier,
less than 4.6) that will be shelf sure that the inner surface
stable at ambient temperatures. of the closure is exposed to processing method for beverage
the “hot” temperature for industry; since it is a simple
process is a food processing decontamination or microbial and an inexpensive technology;
inactivation. Applying closure especially for high acid foods
at high temperature is a and beverages. Basic steps of a
capped the container when critical step. Following the
they are still hot, and then closure, cooling of the product is illustrated in Figure 1. Since
cooled. The question is; how will create a vacuum inside