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The limits of electro-thermal heating processes as an alternative to pasteurisers

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For more than 100 years now, it has been customary to extend the shelf-life of liquid foods by means of pasteurisation. This mostly indirect heating of the products using plate or shell-and-tube heat exchangers entails not only advantages, such as sturdy, field-proven kit with correspondingly high levels of microbiological safety, but also certain disadvantages.

6 pages
Authors: Dr R. Feilner, Dr J. Zacharias
Published in FRUIT PROCESSING 6/2015