Does anyone have any tips or tricks on how to use the sous vide water bath for flash pasteurization for juices? I understand the idea is to heat the product (juice) to 170 F for 15 to 30 seconds. Has anyone already done this so as not to have to reinvent the wheel?
Thanks
1 Reply So Far
Mike, from the definition of flash pasteurization I envision lots of tubing in the water bath, careful control of the rate of flow.
Essentially the product has to be stored at a safe temperature until it enters the pasteurizing loop, then returned to a safe temperature. The sous vide water bath should be the easiest part, moving the fluid at a known rate to make the time temperature work out should not be a problem.
Then you need to also design for clean up, can't leave food in the tubing during storage or you might get some bacteria growth.
GeneK
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