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Hot-Fill Processing of Beverages: January 2013
Hot-Fill Processing of Beverages: January 2013
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Purwiyatno Hariyadi
Bogor Agricultural University
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HOT-FILL
PROCESSING
OF BEVERAGES By Purwiyatno Hariyadi
H
RWÀOOSURFHVVIRU then inverted (turned upside the container; providing an
beverages is a proven down) for 3 minutes and then anaerobic condition unfavorable
and recognized method may be cooled. Inverting the for aerobic microbial growth.
IRUÀOOLQJRIKLJKDFLGIRRGVS+ container is needed to make As suggested earlier,
less than 4.6) that will be shelf sure that the inner surface KRWÀOOSURFHVVLQJLVDSRSXODU
stable at ambient temperatures. of the closure is exposed to processing method for beverage
$VWKHQDPHLPSOLHVKRWÀOO the “hot” temperature for industry; since it is a simple
process is a food processing decontamination or microbial and an inexpensive technology;
ZKHUHSURGXFWLVÀOOHGLQWR inactivation. Applying closure especially for high acid foods
WKHÀQLVKHGFRQWDLQHUVDQG at high temperature is a and beverages. Basic steps of a
capped the container when critical step. Following the KRWÀOOSURFHVVLQJRIEHYHUDJHV
they are still hot, and then closure, cooling of the product is illustrated in Figure 1. Since
cooled. The question is; how will create a vacuum inside KRWÀOOLQJLVDOZD\VIROORZHGE\
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case, “hot” is characterized by
temperature that is high enough
to assure that all product in the
container is at or above the
minimum prescribed when the
closure (lid) is applied. This is
important to provide a product
free from microorganisms
capable of growing in it
at ambient storage. This
technology is very simple; and
is currently used extensively in
the beverage industry.
In practice, product is
heated (in a heat exchanger),
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capped, and the container is )LJXUH3URFHVVLQJVWHSVRIKRW¿OOLQJSURFHVV