If hygiene standards are not rigorously enforced.įlash pasteurisation is often used for the pasteurisation of bulk products such as keg beer and milk. Itself is relatively compact and takes up much less room that a tunnel pasteuriser.įlash pasteurisation must be used in conjunction with sterile fill technology and therefore has the risk of post-pasteurisation contamination Heat exchangers to quickly bring the product up to temperature, hold it for 25-30 seconds, then cool the product back down to near ambient. With flash pasteurisation, product is forced through a stack of corrugated plates the plates act as Sterile fill technology became practical. This was when the extreme standards of hygiene required for Can use a lot of energy if improperly controlledĪlthough proposed during the 1800s, commercial flash pasteurisation only took off seriously in the 20th Century.However, solutions are available with double deck designs to optimise the use of space. Heated, tunnel pasteurisers can be extremely large. Due to the length of time the bottles must be A run through the pasteuriser takes between 20-50 minutes at temperatures from 60☌ to 90☌. , then the water is heated externally and sprayed onto the bottles within the pasteurising zones, before being cooled by spraying onto the cold bottles in Water is normally recirculated to improve energy efficiency water is preheated by spraying onto hot bottles within the cooling zones Sophisticated control systems to manage the temperatures, deal with line hold-ups and slow-downs in a way to prevent over or under pasteurisation Keep them at a specified holding temperature and then bring them back down to room temperature. The tunnel is divided into many temperature zones to slowly bring the product up to temperature, The bottles or cans move through the pasteuriser slowly on either a walking beam or conveyor belt. Water is sprayed down on to the packages. The tunnel has a low ceiling with spray heads at regular intervals. Then funnelled into the pasteuriser 'tunnel' before any labelling is added. In tunnel pasteurisation bottles or cans are filled and closed in the normal way,