Sterilization & pasteurization

Sterilization and pasteurization equipment for juice, puree and sauce plants.

Thermal processing is selected according to pH, viscosity, pulp content, particles, shelf life target and packaging method. Low-viscosity juice, viscous puree and particle-containing sauce require different heat exchangers.

Sterilization and pasteurization equipment for juice, puree and sauce plants. image
Sterilization and pasteurization equipment for juice, puree and sauce plants. image
Sterilization and pasteurization equipment for juice, puree and sauce plants. image
Equipment modules

Representative equipment.

Final module selection depends on raw material characteristics, product viscosity, target capacity, sanitary level, packaging format and available factory utilities.

Tubular Sterilizer for fruit processing plant

Tubular Sterilizer

Common for fruit puree, pulp and viscous product sterilization.

Tube In Tube Sterilizer for fruit processing plant

Tube In Tube Sterilizer

Used for higher viscosity or particle-containing products.

Plate Sterilizer for fruit processing plant

Plate Sterilizer

Used for low-viscosity juice, beverage and liquid products.

Tubular Preheater for fruit processing plant

Tubular Preheater

Used before pulping, refining or main sterilization.

Tunnel Pasteurizer for fruit processing plant

Tunnel Pasteurizer

Used for packaged beverage or bottle/can pasteurization.

Retort Sterilizer for fruit processing plant

Retort Sterilizer

Used for certain packaged products requiring batch sterilization.

Process route

Typical process position.

Product balance tank

Stabilize product feed before heat treatment so the sterilizer can run at a controlled flow rate.

Preheating

Raise product temperature in a controlled way to reduce thermal shock and stabilize evaporation or sterilization.

Holding section

Maintain the required time and temperature window for microbial control without unnecessary product damage.

Cooling or hot filling preparation

Cool or maintain product temperature according to the filling route and container requirement.

Connection to aseptic filler or packaging

Coordinate outlet pressure, valve grouping and hygienic transfer with the downstream filler.

CIP cleaning after production

Design cleaning return, chemical concentration and drain points around the heat-treatment circuit.

Applications

Where this section is used.

  • Aseptic puree and pulp lines
  • Bottle juice and beverage lines
  • Tomato sauce and fruit sauce lines
  • Low-acid or acidic product heat treatment discussions
RFQ notes

What to confirm before quotation.

To configure this equipment section, provide raw material type, hourly capacity, finished product target, available utilities, factory layout limits and required packaging format.

CapacityRaw materialUtilities
Project RFQ

Send your processing line requirements.

Share your raw material, target product, capacity and contact details. The project team can review the process route and suggest suitable equipment modules for quotation discussion.

Raw material Finished product Capacity Utilities Timeline

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