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Guides and news

Guides to making and testing drinks, plus news and past projects.

May 26, 2025

Pilot processing at ProPak China 2025

The original 2025 announcement listed the equipment planned for ProPak China in Shanghai.Sep 12, 2025

Inside the Shanghai drink test center

The Shanghai facility guide shows where samples are prepared, heated and filled during a test visit.Technical guide

What small-batch testing can show

What a small production line can show between a kitchen batch and a factory run.Technical guide

From a test batch to production

How faster flow on a production line changes heating, mixing forces and time at temperature.Nov 17, 2025

Beverage development guide

From the first recipe to a packaged sample, with detailed steps and equipment for 22 types of drinks.Technical guide

What a drink test can show

What a test run records, and how those readings help explain changes in a drink.Technical guide

How pasteurization works in liquid foods

Pasteurization uses controlled heat and time to reduce microbes in milk, juice and other liquid foods.Technical guide

Inside a continuous HTST line

The tanks, heat exchangers and holding tubes that heat and cool liquid foods on a continuous line.Technical guide

HTST and UHT heat treatment

How the two heating methods differ, how they reduce microbes and what each means for packaging and storage.Technical guide

Batch and continuous pasteurization

How heating a batch in a tank differs from heating liquid as it flows through a line.Nov 5, 2024

How UHT milk is stored

Unopened UHT milk can be stored at room temperature when the heat treatment and aseptic package are validated together.Technical guide

Direct steam injection in pilot heat treatment

Steam can heat a liquid by entering it directly or transferring heat through a tube wall.Technical guide

How homogenization changes milk

Homogenizing milk breaks fat into smaller droplets. That changes the texture and how much cream separates.Technical guide

Homogenizers for small test lines

How flow, pressure and placement before or after heating affect which homogenizer fits a small line.Technical guide

Aseptic filling and hot filling

How hot filling and aseptic filling differ in equipment, packaging and storage.Technical guide

How aseptic bag filling works

How cooled, heat-treated liquid moves through a sterile pipe and filling head into a sealed bag.Technical guide

What affects fizz during filling

How temperature and filling pressure affect foaming and fizz in the finished drink.Technical guide

Mixing under vacuum

Mixing under vacuum can blend oil and water into a smooth mixture while drawing out trapped air.Technical guide

How a water bath prepares samples

A temperature-controlled water bath helps bring samples to the same starting temperature before a test.Technical guide

How drink samples are tested

Lab measurements, tasting and microbial tests show different effects of processing on a drink.Technical guide

High-pressure processing and thermal pasteurization

How high-pressure treatment in sealed packages differs from heating liquid in pipes and heat exchangers.Technical guide

Mixers for making small batches

Gentle stirring and fast mixing suit different jobs, from dissolving ingredients to keeping solids or droplets evenly mixed.Nov 5, 2024

UHT milk, shelf life and nutrition

How UHT heating and aseptic packaging allow unopened dairy products to be stored at room temperature when the process and package are validated.