Both pasteurization and sterilization involve the use of heat, usually in a way which does not affect the fundamental characteristics of the product (in other words, it doesn’t cook it). However, while sterilization seeks to completely eliminate any micro-organisms which may be present in the product (and so typically uses higher temperatures or longer treatment periods, and is therefore more likely to have an effect on the product’s characteristics), pasteurization reduces the microbial load by a significant factor (for example by 5-logs), which in normal circumstances reduces them to a level at which they do not pose a hazard.
While simple plate heat exchangers may still be suitable for the pasteurization of simple fluids such as milk and fruit juices, more textured and viscous products, such as cooking sauces, creams and curds, require different solutions in order to maintain their quality and texture. In order to meet this diverse range of requirements, HRS Heat Exchangers has created its Thermblock packaged pasteurizer/sterilizer for food products for aseptic filling, as well as any other filling or packing method. Depending on specification and the intended use, Thermblock uses the most appropriate HRS tubular heat exchanger to deliver effective and efficient thermal treatment.