Our research team started a project to look at why we are pasteurizing at 95 °C and holding the temperature for 15 seconds. Is it possible that our temperature is too high? Could we lower it and still have the same product quality with uncompromising food safety?
Yes we can.
Our team has proven that we can lower the energy cost by 20% by lowering the temperature.
We can design our process more flexible than other beverage pasteurizers with uncompromising food safety.
Want to know more? Download the whitepaper here: http://ow.ly/rQB44