Why is the inline pasteurizer perfect for viscous products?
29 November 2024
Carrot soup… yummy?
You probably know soups with pieces floating in them that are just recognizable, but don’t taste like anything.
This is because natural products are sensitive to temperature changes.
For example, a piece of carrot in a hot cup of soup will lose its flavor and become soft if heated for a long time. With stand pasteurization, it can take up to 45 minutes for the soup to cool down. You will understand that there is no little crispy carrot left.
With inline pasteurization, only the pasteurization time is the heating time, about 3 minutes. After this, the soup is cooled down in a few minutes. This keeps the carrot its tasty bite.
In addition, the continuous flow of inline pasteurization heats all ingredients evenly and in a controlled manner, which in turn improves their quality.
And you are assured of consistent pasteurization.
Very safe!
