Juice pasteurization is a key processing stage that makes it possible to preserve freshly squeezed juice for a long time without loss of quality. Fresh juice keeps for only a few days, so for winter storage it must be heated to a certain temperature to stop the growth of bacteria and yeast.
The optimal pasteurization temperature is about 75–80 °C, followed by holding and bottling into sterile containers. This method preserves the taste, aroma, and most of the beneficial properties of the juice, unlike boiling or sterilization.
Juice pasteurizers greatly simplify this process: the equipment ensures even heating, temperature maintenance, and convenient dispensing through a tap directly into bottles, jars, or Bag-in-Box packages. This is especially important when processing a large volume of harvest, when the juice needs to be treated quickly and safely.
Juice pasteurization is widely used for home preserving, winemaking, and beverage production. It provides long-term storage of the juice product (up to 1 year or more) without the use of preservatives.
