PASTEURISING FOOD
Industrial pasteurising installations
Pasteurization refers to the brief heating of liquid or paste-like foods to temperatures of at least 72 °C (classic process) to a maximum of 100 °C (high pasteurization) to kill the vegetative phases of microorganisms. It is used, for example, to gently preserve foods such as milk, fruit juices and vegetable juices and other liquids.
As they are not germfree, pasteurized food usually has to be stored refrigerated and can then be kept for a few days to a few weeks.
This differs from sterilization at temperatures above 100 °C, which also kills heat-resistant bacterial spores. Sterilized food can be stored considerably longer and unrefrigerated than pasteurized food, but loses more of its nutritional value and taste when heated.
Learn more about VETEC ANLAGENBAU solutions.
Our range includes the following systems:
- AEROMAT
- AEROMAT COMPOUND
- AEROMAT COOK
- AEROMAT COOL
- AEROMAT COOK POWER
- AEROMAT COOL COMPACT
INSTALLATIONS FOR THERMAL FOOD TREATMENT
The installations for thermal food treatment manufactured by VETEC ANLAGENBAU include hot smoking plants, cooking plants, cooling plants, semi-continuous plant systems, climatic ripening and post-ripening plants, defrosting plants, control and guidance systems and smoke generators. Combined systems are also available for maximum flexibility. Contact us for specific advice.
We will be happy to advise you on which solutions are possible for your company.
