Technical guide
How pasteurization works in liquid foods
Pasteurization uses controlled heat and time to reduce microbes in milk, juice and other liquid foods.
Most continuous beverage lines heat, hold, and cool the liquid in one connected flow. The holding tube keeps the product at the target temperature for a set time, while the cooling section prepares it for filling and storage.
The recipe, package, and distribution plan help determine the right heat treatment. Storage and handling need to suit the treated product.