Tetra Pak Launches Energy Saving Juice Pasteurization Process
Food processing and packaging solution company, Tetra Pak, has brought out a new juice pasteurization process that it claims can save up to 20% on energy consumption, bringing cost and environmental benefits for customers.
The new process, which is suitable for high-acid juices, improves efficiency by reducing the temperature of the second pasteurization process, without compromising the quality of the juice produced.
“We are excited by this new development as it reduces energy consumption and therefore helps our customers improve their bottom line in an increasingly competitive market,” explained manager of Centre of Expertise at Tetra Pak, Micael Simonsson. “At the same time, extensive tests show that the new process has no impact on the quality of the juice produced be it in terms of taste, nutrition, storage stability or visual appearance.”
For its customers, the practical elements for the implementation of this process start with a performance assessment, according to Tetra Pak. “We look at what products are produced, what might be produced in the future, the current status of existing processing equipment and production scenarios,” explained Tetra Pak’s product manager for Heat & Storage, Peter Jensinger.
The customer is then presented with a report, showing what is needed for a safe change. “If changes to the equipment are required they are normally minor and quick to install,” said Jensinger.
Recent research by the company identified that we may be over-pasteurizing some of our drinking juices, thereby wasting time, energy and money in the process. The research group’s findings show that the pasteurization recommendations can be optimized while retaining product quality.
Fruit juices are commonly pasteurized twice before reaching the consumer. The primary process is done soon after juice extraction, with the objective of inactivating enzymes from the fruit. The second process is carried out prior to filling the juice into its container, with the purpose of destroying microorganisms that occur in the juice after bulk storage, or juice reconstituted from concentrate.
The new process by Tetra-Pak is more energy-efficient, and tests by the research team showed that after six weeks of storage, there were no significant differences detected in the tastes of the juice and tests also showed no changes in the speed of vitamin C degradation.
Jensinger explained that the cost savings for customers are all around energy consumption. He gives an example of a juice produced at a capacity of 10,000 litres per hour. The production scenario in this example is two shifts, five days a week and 50 weeks of the year. Pre-sterilisation takes place at one hour a day and the production of orange juice is 15 hours a day, with an hour dedicated towards cleaning.
“With the new heat treatment process the difference on the production costs per year in this example are 17% less, with a 16% reduction in carbon footprint,” he explained.
Tetra Pak has two international patents pending for this new process.
By Sonya Hook
