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Commercial scale pasteurization for sauces and drinks is typically done one of two ways. Flash pasteurization involves treating a large amount of the product, in this case applesauce, in a large vat or container and then bottling it. Tunnel pasteurization involves bottling the applesauce first, then heating it before labeling. Both systems are used throughout the food and beverage industry. An alternative to thermal pasteurization is UV treatment, which is growing in popularity in the cider industry. Ultimately, a product like applesauce that includes both solid and liquid components will need a system that continually ensures even the thicker parts are fully pasteurized.
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The question is how many gallons of applesauce are you looking to pasteurize at a time or per day?Add comment
