12,000 L/h multi-tube pasteurisation equipment.

Product properties:
Product Fruit juice
Product concentration 16 Brix
Maximum particle size 5 mm
Length of fruit fibres or cells < 10 mm

Process parameters:
Product inlet temperature 20 ºC
Maximum product heating temperature 105 ºC
Cooling process 2 ºC
Holding time (pasteurisation) 60 seconds
Sterilisation 120 ºC for 20 minutes