Industrial Pasteurisation of Jams and Marmalades

Customer Needs

Pasteurization is an important step in the industrial production of jam. This process is necessary to guarantee a product free from unwanted microorganisms. Often this pasteurization causes overheating (time and temperature) which negatively affects the quality of the product.

Main Restrictions

The jam pasteurization process requires a high temperature of about 90 °C before conditioning to ensure that it destroys any harmful microorganisms that may be present in the products. Often, in order to reach the desired temperature in the conditioning step, the jam has to be overheated in the previous cooking stage, as there are heat losses along the pipes. The challenge for our customer was therefore to maintain an efficient pasteurization process while avoiding overheating or overcooking, which alters the taste and organoleptic properties of the product.

Advantages

The addition of our process to your production line will allow you to choose the right cooking temperature to respect the fruit while ensuring the sanitary quality of your consumer products:

• You can produce high-quality low-sugar jams by lowering the cooking temperature
• By heating the jam at the desired temperature for only a very short time, you preserve the integrity of your fruit pieces