Cooling in Juice Pasteurization: Safety, Flavor, and Quality Preserved

The main objective of cooling fruit pulp is to stabilize the product after extraction and crushing, interrupting natural reactions that can alter its texture, color, and flavor. Since pulp is a sensitive and highly perishable product, temperature control needs to be rapid and continuous.

This process involves chiller cooling systems, which supply chilled water to tanks, thermal jackets, or heat exchangers. The chiller maintains the pulp at a controlled temperature, preventing unwanted fermentation and ensuring uniformity between production batches.

In addition to preserving the natural characteristics of the fruit, the use of a chiller allows for better production organization, increased operational efficiency, and greater safety in the storage and transport of the pulp.

In short, the chiller is a strategic ally in cooling fruit pulp, ensuring process stability, standardization, and consistent quality from the beginning to the end of production.