NCB

Thermal Processing
Pasteurization
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Learning Objectives

Upon completion of this module you will be

able to explain …..

Basics of thermal processing

Equipments lay out
Unit operations
Process control points
Product wise parameters
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Introduction

Thermal Process
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Basis of Thermal Processing

Requires knowledge of Food, Microbiology, Processing, Packaging

and Chemistry

Objective to develop the process

 Destroy most of the Microorganism and enzymes that will

grow or be active in the food product.
 Destroy all disease – causing and spoilage organism that can
grow in the food
• Expose the product to a designed temperature for
specified time

 Ensure that it is packed properly to prevent contamination.

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Process Determination

Required knowledge of…..

 Characteristic of microorganisms – Types

present , levels present and heat resistance

 Characteristic of food enzymes – Presence

and heat resistance

 Product and container – size, type , heating

characteristics

 Processing procedures and processing

systems – retort type, aseptic heating system..
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Thermal Process Methods

 Retorts ( For low Acid )

 Pasteurizer or Hot fill ( for high acid and acidified)

 Aseptic Processing ( for low acid , acidified and

high acid)

Operating procedures developed by thermal authority

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Acidity and Foods

Low acid teas

Milk
Tea+milk
Coffee+milk
Flavoured milk
Ice Tea
Sport drinks
Apple juice
Orange juice
CSD

0 1 2 3 4 5 6 7 8
pH

High acid Product

Low acid Product

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Growth Factor of Microorganism
(according to pH)
Recommended Sterilizing Recommended Sterilizing
Temperature approx 90 ºC Temperature min 120 ºC
Bacillus spec 4.5 – 8.5
Escherichia Coli 4.4 – 9.0
Pseudomonas spec 5.0 – 8.5
Staphylococcus 4.5 – 8.5
Lactobacillus spec 3.0 – 7.2
Lactococcus lactis 4.0 – 4.5
Yeast 1.5 – 8.5
Mould 1.5 – 11.0

1 2 3 4 5 6 7 8 9
High acid products Low acid products
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STERILE

The absence of all viable microorganisms, including spores

COMMERCIALLY STERILE

Absence of recoverable microorganisms at normal

product storage conditions
Viable microbes may still be present, but will not grow
at the product’s
•pH
•Temperature
•Water activity
•Oxidation-reduction potential
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Thermal Processing System

– The degree of microbial kill (log kill) you can achieve
is directly correlated to both the time and the
temperature used.
– “D” value (“decimal” reduction time):
• Time (in minutes) to destroy 90% of the organisms in a
population (10 fold, or 1 log reduction) at a specified
temperature (Dt).
– Flow rate and temperature controls are the most
important aspects of thermal process operation. If
targets for either of these two are not met, the
designed kill will not be realized.
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Thermal Processing – Hot Fill

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Pasteurization
Purpose

There are two distinct purposes for the process of Juice

pasteurization:

Public Health Aspect

To make Juice and beverages safe for human consumption by

destroying all bacteria that may be harmful to health
(pathogens)

Quality Aspect

To improve the keeping quality of our products.

Pasteurization can destroy some undesirable enzymes and
many spoilage bacteria
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Pasteurization
Definition

Heating of every particle of Juice product

to a specific temperature for a specified
period of time without allowing
recontamination of that juice product
during the heat treatment process.

The process of pasteurization was named after Louis Pasteur who

discovered that spoilage organisms could be inactivated in wine by
applying heat at temperatures below its boiling point.
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Hot-Fill Line Main Components

Incoming Product

Pasteurizer
Washer GRB
Filler
Rinser Molder
Cap/Crowns Crowner / Capper

Head Space Sterilizer / Inverter

Potable Water Tunnel Cooler

Date Coder

Secondary Packaging System

Quarantine & Release
Finished Product
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HOT FILL PROCESS DESCRIPTION
Blending Tank Heater Hold tube Trim Cooler Filler

Trim cooler
Hold tube
Heating
Juice

Filler

Pasteurizer

Labeling and
Tunnel Cooling Bottle inversion
Sec Pack

In – Package Holding
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Pasteurization

There are three main circuits in the system

- Juice heating section

- Hot water generation for beverage heating

- Cooling water circuits ( Trim and product return)

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Hot Water System

Steam Inlet Hot Water to Juice Heating Section

Make up
tank

Hot Water from Juice Control Valve

Heating Section Linked to Juice temp

Condensate
Hot water pump
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Heating Section - Juice

Hot water in To Hold tube
Juice Heating

Flow meter
Buffer Tank

Hot water out

Product pump
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Trim Cooling
Cooling water in Divert to return cooler
Trim cooler
To Filler

Divert Valve
Control valve connected
to trim cooler Juice outlet temp

Juice from
hold tube To cooling tower
Hold tube
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Return Cooling

Cooling water in
Return Cooling
To Buffer tank

From filler
return tank

To cooling tower
From divert
valve
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Pasteurizer
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Material Flow Filling Cycle

Incoming Product

Balance Heat Exchanger / 92-95º C Trim

Tank Hold Loop Cooler

Filler

Product
Return Cooler 5-15% Re-circulation
Filled
Package @
78-88°C
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Material Flow Stoppage Cycle

Incoming Product

Balance Heat Exchanger / 95º C Trim

Tank Hold Loop Cooler

Filler

Product
Return Cooler
Filled
Package
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Types of Heat Exchangers

• Two primary types of heat exchangers commonly used for high-acid,

NCB pasteurization:
– Plate Heat Exchanger
• Used for processing relatively clear juices and beverages (or
those with very small particulates)
• Better at lower viscosity
• Usually more economical (more efficient heat transfer)
• Lower capital cost and space required than tubular
– Tubular Heat Exchanger
• Multi-tube or tube-in-shell type
• Better for processing high fiber or pulp containing beverages
• Better for higher viscosity products
• Can handle a wider variety of products.
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Heat Exchange
• What is it?
– An indirect method (no direct contact with product) of heat
transfer through a surface (usually metal) to rapidly reach a
desired temperature.
• Why do we need it?
– To increase or decrease (cool down) the temperature of the
product being processed, and to control that temperature as
desired.
• Concerns?
– Material of construction for aggressive products (corrosion,
premature failure) Titanium or Hastelloy plates recommended for
Sports Drinks
– Control of pressure differential between product (sterile) and
exchange medium (non-sterile)
– Particulates and/or scaling ->fouling
– Proper temperature control
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Plate Heat Exchangers
Pasteurization
Section--where
product is heated
during the thermal
process

Trim Chilling
Section--where utilized, product
is partially cooled to reduce the
bottle filling temperature and
prevent package damage
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Plate Heat Exchangers

• This piece of equipment consists of a stack of corrugated
stainless steel plates clamped together in a frame.
• There are several flow patterns that can be used. Gaskets are
used to define the boundaries of the channels and to prevent
leakage.
• The heating medium can be steam or hot water.
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Tubular Heat Exchangers

• Usually
bundled or
concentric
tubes

• Also available
as coiled tube-
in-shell design
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PHE & Hot Water Set

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Balance Tank

Product from blending

Balance Tank

Product fm Divert Product fm return

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Beverage Flow Control

Product flow should be controlled

Thru Flow meter/Variable Drive

Constant product flow is critical

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Hold Tube
• What is it?
– A carefully calculated length of pipe designed to provide the
required product hold time at a specific temperature and rate of
flow.
• Why do we need it?
– The dimensions of the hold tube, in combination with the product
flow and temperature, is what actually provides the design
lethality for the thermal portion of the process.
• Concerns?
– Proper slope to eliminate air & allow self-drainage
– Location of tube and proper insulation (to prevent temperature
variation)
– Proper temperature monitoring
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Hold Tube Specifications
• Temperature must be monitored continuously at the exit of
the hold tube by properly calibrated recording temperature
devices (RTD)

• The product hold tube must be the correct length based on

hold time requirements

• Flow meters and recorders are recommended to record the

process flow of the product stream

• This flow rate must remain constant during pasteurization

• The hold tube must have an upward slope

• Recommended 2.1 cm upward slope per meter

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HOLD TUBES
Plant Pictures
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Filtration
• What is it?
– Cartridge, cloth or metal screens through which the beverage
passes; normally two parallel screens are in place to allow
changing of one filter while the other filter is in service
• Why do we need it?
– Prevent foreign materials and any abnormal size particulates
from entering the finished product
– Avoids food safety issues or beverage asthetics issues
• Concerns?
– Proper size
– Integrity - gaskets and filtration medium remaining in tact
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Filtration Requirements
Requirement

Verify proper screens are in place and in good condition after each CIP

Proper Filtration Size:

15 micron for clear Gatorade formulae; 25 - 40 micron for cloudy

formulae

Less than 2.4 mm openings - juices without added pulp; Less

than 6.4 mm openings for juices with added pulp
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Filters

1.5 mm openings
Filters
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Bag Filter

25 Micron Bag
Filter
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Unit Operations: Divert Valve
• What is it?
– A valve located at the end of the hold tube before the hot
surge tank that is activated when thermal processing
conditions are not met.
• Why do we need it?
– To ensure beverage that has not met the minimum thermal
processing temperature and time requirements does not flow
to the filler.
– To provide immediate and automatic rejection of beverage due
to unacceptable thermal processing.
• Concerns?
– Maintaining proper operation
– Maintaining proper temperature control within heat exchanger
to prevent excessive divert of beverage
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Pasteurizer Divert Requirements
– Temperature divert setpoint based upon the temperature
measured at the end of the hold tube - set to meet the
minimum temperature requirement for the thermal process
– Gatorade: typically 94.4 deg C
– Juices: temperature needed to maintain the minimum in-bottle
temperature of 79.4 deg C, 60 seconds after package inversion
( Refer Specific Product beverage document)
– Flow divert based upon the full flowrate
– The divert may also be activated (or at a minimum alarms
activated) for temperatures greater than the maximum
temperature specification.
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Filler
• What is it?
– Multi-head equipment which delivers hot, thermally processed
product into the package
• Why do we need it?
– To fill product into packages at the appropriate temperature, prior
to capping, and assure adequate net contents.
• Concerns?
– Should be 316L stainless steel and designed for adequate
CIP/SIP
– Preference is not to use bowl fillers; difficult to CIP. Also no
vacuum fillers for hot-fill PET
– Must be able to meet recycle specs
– Acid wash capable for some products
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Divert Valve Before Filler
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Filler Operation Requirements

• Criteria
– Proper fill weights are maintained in the filled packages
• Meets regulatory requirements
• Meets Pepsi standards
– No mold growth on outside of package
• Eliminate or minimize “splash-over” of product to eliminate
beverage nutrients on bottle threads which could lead to mold
growth
– Ensure proper in-bottle temperature after filling
• Essential to control to properly sterilize the package without
damaging the integrity of the package
• Proper in-bottle temperatures:
– PET (non-crystallized finish) 79.4 - 83.3
– PET (crystallized finish) 82 - 86
– Cans, Glass 82 -86
– Hybrid 75 - 79
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Filler Recycle
What is it?
Filler Recycle is the amount of product exhausted from the
filler valve vent line while filling bottles and/or portion of the
pasteurizer stream that is continuously returned to the
pasteurizer system.
Why do we need it?
Some fillers are designed to vent while filling for proper air
displacement in the bottles (i.e., pressure fillers). Some
recycle may be necessary to maintain proper process control
Concerns?
Excessive amount of recycle will cause product thermal abuse
of beverage
Different products have different specifications on maximum
recycle
Not all fillers are suitable for all products. The filler and valve
design will impact recycle, so careful selection of filler must
take place.
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Recycle Calculation
• Recycle is calculated as follows:
• Obtain:
– Filler Speed = Bottles per hour at normal operating speed
– Target Fill Volume = Liters per bottle at target fill height
– Pasteurizer Flow = (L/hr)

• Calculate:
– Flow into Packages = Filler Speed x Target Fill Volume
– Recycle Flow = Pasteurizer Flow - Flow into Packages

% Recycle = (Recycle Flow / Pasteurizer Flow) x 100

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Recycle Requirements

Individual beverage documents may

supercede these requirements
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Process Recirculation

• What is it?
– This is when the entire pasteurization flow is diverted
from the filler and recirculated through the
pasteurization process.
• Why do we need it?
– To maintain the consistency of the pasteurization
process during short interruptions in the filler
operation.
• Concerns?
– The length of time that beverage recirculates adds
greatly to the heat abuse on the flavor profile
(beverage will be pasteurized multiple times)
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Recirculation Requirements
• For Juices
– Maximum 3 minutes recirculation after a filler stop
– Start-up time allowable up to 5 minutes.
• For Gatorade
– Maximum recirculation 10 minutes. FILLER SUPPLY
DIVERT TANK
VALVE
LT FILTERS

BALANCE PASTEURIZER HOLD

TANK TUBE
FILLER
RETURN
TANK
CHILLER
PRODUCT
<195°F TI
PUMP FT FLOW TI RTD
METER
FILLER STOP
PLC TI

FULL FLOW
CAPPER
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Product Recycle Cooler Requirements

• Criteria for Product Recycle Cooler

Temperature

– Sports Drinks: Cool to less than 38 degrees

C as soon as possible

– Juices & Juice Drinks: Cool to less than 38

degrees C within one minute
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Product Return Tank

Product from the filler and filler divert returning to this tank
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HOT FILL - SUMMARY

 In hot filling, the package is filled with hot

pasteurized juice
 The package is not aseptic when filled and the hot
juice is used to kill the microorganisms on the
surface of the container.
 The necessary “FILL TEMPERATURE” and “HOLD
TIME” in the package depend on the type and size
of container and its degree of initial microbial
contamination
 Containers used in hot filling are typically
• Glass
• PET - Hybrid
• Cans
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HOT FILL PROCESS DESCRIPTION

 Incoming juice from syrup room is heated to

pasteurization temperature (typically 90-96
°C) in the heat exchanger and then…

 The juice is held at this temperature in the

hold tube as it passes through the holding
tubes …

 Juice then flows to the trim cooler where it

is cooled down to the desired fill temperature
(typically 79-86 °C) before entering the filler.
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HOT FILL PROCESS DESCRIPTION

 The pasteurizer system usually includes

a return cooler for overflow of juice and
to avoid overheating juice which is re-
circulated during filler stops

 Fillers of less complex design may work

at atmospheric pressure
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HOT FILL PROCESS DESCRIPTION

 The filled packages are held at fill

temperature for a certain time period
and passed thru inverter at 80 degree
to sterilize caps/crowns and then…
 The packages are cooled down in
the cooling tunnel by a spray of hot
and cold water
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HOT FILL PROCESS DESCRIPTION

 The cooling water flow is usual

countercurrent to increase heat efficiency
and reduce thermal shock, particularly
with glass bottles

 After cooling, the containers pass

through an air blower for drying before
being sent to labeling and secondary
packaging.
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Headspace Sterilization Is Critical to Achieve Commercial Sterility

• Head space and inner surface of closure

are sterilized with hot product (Min. 80°C,
30 sec) 54°
C
• Containers are typically inverted to fully 

expose the head space & closure to 56° C

sterilization temperature 

• Head space should be minimized:

– To maintain package integrity (short filled
PET bottles will ovalize upon cooling)
89° C
– To reduce oxygen 
• Additional Head space is sterilized by
showering in the first section of Tunnel
Cooler (Min 65°C, 10 min)
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Unit Operations: Inverter
• What is it?
– Device to invert filled bottles or cans while still hot for a specified
time, dependent upon the individual package/product
• Why do we need it?
– Beverage heat is used to sterilize the package headspace and
internal closure surfaces
– Proper time is needed for hot beverage to contact the closures
(time includes when closure is completely covered with beverage)
• Concerns?
– Inverter should be capable of being cleared during line stoppage
to prevent excessive residence time in the inverted position
– Extended inversion time could cause heat damage to the finish of
the bottle leading to inadequate sealing
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Package Invert Time Requirements

Package invert times:

Non-crystallized PET: 6 - 9 seconds

Crystallized PET : Minimum of 6 seconds, no maximum
Glass / Cans : Minimum of 6 seconds, no maximum
Recommended for Hybrid is 22 Seconds

* Times include only while closure is completely covered

with hot beverage without air pockets
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Inverter

Bottle Inverter
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Conveying Times Specifications

Measurement Point for Juices / Juice Drinks Sports Drinks

Time Requirment
Filler to Capper Max – 10 seconds Max – 10 Seconds
Filler to 1st Cooling Max – 2 minutes Max – 3 minutes
Tunnel Sprays
Inverter to Cooling Tunnel Minimum of 60 seconds

Time in Cooling Tunnel Max of 35 minutes Maximum of 35 minutes

CAPPER

> 60 sec juice FILLER

COOLING TUNNEL

INVERTER

6 -9 sec. < 10 Seconds from

35 invert time Filler to Capper
min
< 120 sec (juices)
<180 sec (Sports Drinks)
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In-Bottle Temperature Specification
• The minimum in-bottle temperature is 79.4°C (175°F)
– at 60 seconds post inverter (juices)
– after inverter (sports drinks)
• Maximum cooling tunnel exit temperatures will depend on
the package size and product
– (T< 41 C for Gatorade; T<38°C for Juice drinks; or <33°C for
bottles 500ml or less filled with 100% juices).
CAPPER

> 60 sec FILLER

COOLING TUNNEL

INVERTER

T> 79.4°C T<83.3°C (non-

crystallized
PET)
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Heat Exchanger Differential Pressure

• Product pressure must be greater than the medium pressure in heat

exchangers, in all areas:
– To assure that non-sterile media does not enter into the product
stream if a leak develops.
– Pressure differential must be at least 0.35 bar if pressure
measured with independent gauges and no controls.
– Pressure differential may be 0.2 bar if differential is measured
with electronic transmitters.
Media
Pressure Differential ( p) = P
Product Out Pressure - Media In P
Pressure P
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Heat Exchanger Specification - Temperature (Juice)

• Approach Temperature ( T):

– The media inlet temperature must be no more
than 6°C higher than the product exit temperature
• to prevent product burn on the heat exchanger
surfaces
• to ensure appropriate temperature control
Temperature Differential ( T) =
Media In Temp - Product Out Temp Media
P


Beverage
P
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Thermal Process Specs – Slice/Mangola
Slice - Glass Slice - PET
Product Min Max Min Max
Product temp at pasteurizer exit 90 C 95 C 90 C 95 C
Thermal HOLD time during
pasteurization( residence time from 30.0 Sec 180 Sec 30.0 Sec 180 Sec
pasteurizer exit to filled package)
Hold tube outlet Filler Supply/Bowl temp        
Hold tube outlet        
Hold time prior to trim cooler        
Trim Cooler out/Filler/Bowl temp  N/A N/A     
In package temperature/Filling temp  > 83.0    75.0C 79.0 C 
Filler to capper/Crowner 10 Sec 10 Sec
Capper to cooling tunnel 120 Sec 120 Sec
Inverter time ( Angle of 45 to 90deg) 6 Sec 6 Sec
Hot hold time 60 Sec 60 Sec
Capper to cooling tunnel exit 35 minute 35 minute
Cooling tunnel exit Temp 37.8 C 37.8 C
20 % of total 20 % of total
Recycle rate flow   flow  
Cool recycled product with in 60 Second at 37.8 C 37.8 C
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Thermal Process Specs –Twister (O)

Mangola - PET Trop Twister (O) PET Trop Twister (O) Glass
Product Min Max Min Max Min Max
Product temp at pasteurizer exit 88.9 C 90.6 C 88.9 C 90.6 C 88.9 C 90.6 C
Thermal HOLD time during
180 180 180
pasteurization( residence time from 30.0 Sec 30.0 Sec 30.0 Sec
pasteurizer exit to filled package) Sec Sec Sec
Hold tube outlet Filler Supply/Bowl
temp            
Hold tube outlet            
Hold time prior to trim cooler            
Trim Cooler out/Filler/Bowl temp            
In package temperature/Filling temp     79.4 C 83.3 C 83.3 C 86 C
Filler to capper/Crowner 10 Sec 10 Sec 10 Sec
Capper to cooling tunnel 120 Sec 120 Sec 120 Sec
Inverter time ( Angle of 45 to 90deg) 6 Sec 6 Sec 6 Sec
Hot hold time 60 Sec 60 Sec 60 Sec
Capper to cooling tunnel exit 35 minute 35 minute 35 minute
Cooling tunnel exit Temp 37.8 C 37.8 C 37.8 C
20 % of total 20 % of total 20 % of total
Recycle rate flow   flow   flow  
Cool recycled product with in 60
Second at 37.8 C 37.8 C 37.8 C
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Thermal Process Specs –Gatorade /Nimbooz
Gatorade - Hot Fill PET Nimboos by 7UP - PET
Product Min Max Min Max
Product temp at pasteurizer exit     88.9 C 90.6 C
Thermal HOLD time during
pasteurization( residence time from pasteurizer exit     30.0 Sec 180 Sec
to filled package)

Hold tube outlet Filler Supply/Bowl temp        

Hold tube outlet 94.4 C 96.4 C 94.4 C 96.4 C
Hold time prior to trim cooler 30 Sec 33 Sec 30 Sec 33 Sec
Trim Cooler out/Filler/Bowl temp        
Inpackage temperature/Filling temp 79.4 C 83.3 C 79.4 C 83.3 C
Filler to capper/Crowner 10 Sec 10 Sec
Capper to cooling tunnel 180 Sec 180 Sec
Inverter time ( Angle of 45 to 90deg) 6 Sec 9 Sec 6 Sec 9 Sec
Hot hold time 60 Sec 60 Sec
Capper to cooling tunnel exit 35 minute 35 minute
Cooling tunnel exit Temp 40.56 C 40.56 C
15 % of total 20 % of total
Recycle rate flow   flow  
Cool recycled product with in 60 Second at
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Calibration
• Key Attributes:

– Scheduled process parameters are based upon accurate

instruments for monitoring
– Key temperature, pressure, flow indicators must be in calibration.

– Pasteurizer flow, temperatures and pressures

– Laboratory equipment (pH meter, refractrometer, etc)
– Calibration must be performed at a frequency to ensure
equipment continues to operate in an acceptable manner
– Calibration must be performed against nationally recognized
references or standards
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Records Review Process
• What is it? Protocol to properly evaluate the
manufacture a production batch and the resulting product
before formally approving the release of the product.

• Importance: Extremely important to diligently evaluate

processing and finished product analyses to ensure
product is safe and fit for use by consumers before
releasing to the market.

• Key Attributes:
– Manufacturing site must clearly define responsibility and approval
authority who determines release of product
– Record of review and approval
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Records Review Process

– Quality Records Review
– Each facility needs to establish a record
retention protocol that includes the
following provisions:
• All quality records must be legible, completed
in ink, properly stored, maintained and
accessible
• Records must be accessible per production lot
• Product or process being monitored, and the
individual performing the monitoring activity,
must be clearly identified on each record

“Without a record of the activity -- it didn’t happen”

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Records Review Process

– Record Review - Production Release
– As part of the protocol for release of product,
each facility must:
• Define responsibility for review of production and QC
records, including
– Critical review of thermal process and aseptic filling records
– QC finished product analyses
• Define responsibility/authority for release of product
• Maintain record of review and authorization of
product release

Production release must be authorized after review

of records
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Mandatory Requirements

 Thermal process design must be reviewed by Support

Center and verified during qualification

 Time and temperature profiles must be maintained

 Differential pressures must be maintained in all beverage

heat exchangers

 Package closure integrity must be assured

 Monitoring requirements must be met

 Process Control Points - Continuous recording of thermal

processing temperatures
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Process Time
FILLER SUPPLY
TANK
DIVERT
VALVE
BLEND LT
TANK FILTERS
PLC
HEAT EXCHANGER 30 -180seconds
BALANCE Pasteurizer from pasteurizer
TANK exit to filled bottle
FILLER LT
RETURN
TANK
LT < 88°C
RTD CHILLER TI
< 60sec cool
PRODUCT
PUMP down at 100%
FT FLOW TI
METER
<90.6°C flow rate
PLC TI
< 38°C

< 35 minutes > 60 sec

CAPPER FILLER
COOLING TUNNEL
INVERTER
> 79.4°C 6 sec. Min. < 83.3°C < 10 seconds from
<38C;
<33°C –500 60 sec. invert time Filler to Capper
mls or less – After invert
< 120 seconds
100 % juice
ml
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Process Time
FILLER SUPPLY
HOLD TUBE TANK
FILTERS
DIVERT
VALVE

BLEND
TANK

HEAT TRIM
BALANCE EXCHANGER COOLER
TANK

RETURN
COOLER FILLER RETURN
TANK
FM

30 - 33 sec 94.4 -96.4°C

< 38.0°C

INVERTER CAPPER

< 35 minutes < 10 sec.

FILLER

COOLING TUNNEL

> 79.4°C after 9 sec max.

< 41.0°C invert invert time In-bottle Temps
Non-Cryst. PET 79.4-83.3°C
Cans/Bottles/Cryst. PET 82.0 -85.0°C
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Key Learning's
• HOT FILL PROCESSES ARE NOT ALL THE SAME

– The thermal process system includes many components - all

of which contribute to the lethality toward the target
organisms
– There are many process parameters to control to limit the
thermal abuse of the beverage - key to high quality products
– The beverage and package interaction are inseparable
– Strainers must be used to prevent foreign materials from
getting into the final package
– Beverage documents must be strictly followed to adhere to
product
specific process requirements
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