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Ultrasonic Pasteurization of Milk and Water-Based Beverages

[fa icon="calendar'] Apr 16, 2016 5:29:03 PM / by Alexey Peshkovsky, Ph.D. posted in Food & Beverage

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One of the main challenges in the food & beverage industry is the inactivation of microorganisms (pasteurization). Thermal treatment of such products as milk and fruit-based beverages (generally, at over 70 °C)  is currently the most commonly applied pasteurization method. Unfortunately, this approach causes significant deterioration of many of these products' attributes, such as flavor, color and nutritional quality. Alternative, non-thermal pasteurization methods that can not only ensure the microbial safety of the products, but also preserve their quality are, therefore, of great interest to this industry.

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