Traditional pasteurisation methods for soft fruits and diced fruit suffer from a number of drawbacks, from process time to negative impact on the taste and texture of the finished product. C-Tech’s process offers a fast and gentle pasteurisation that preserves the structural integrity of the fruit and ensures superior flavour.

A pilot-scale ohmic heater for pasteurisation of fruit

A pilot-scale ohmic heater for pasteurisation of fruit

Typically fruit pasteurisation uses a heated surface, as in tube-in-tube heating where an inner pipe containing the product is surrounded by an outer pipe that is heated, either directly or indirectly via steam or another medium. The outer pipe then heats the water or syrup the fruit is in, which then heats the fruit itself.

The downsides of this method include the long pipe length needed to ensure adequate heating for the required time. To save space this kind of equipment will often use a number of 180º bends in the pipe, which can damage the integrity of the fruit chunks as the product is pumped through. It also leads to hotspots that can create fouling (burn-on) and affect the flavour of the finished product.

Other pasteurisation methods include direct steam injection, which can be too aggressive and lead both to scalding the product and a negative effect on taste; and batch heating in a jacketed vessel, where an agitator is normally required to keep an even temperature throughout the product – leading to a slow process that also tends to mash the product rather than preserving the form of the soft fruits.

Why choose C-Tech’s system?

Our process is different. Ohmic heating is a volumetric heating method that directly heats the fruit using electrical resistance rather than a heated surface. This allows for faster, gentler, more even pasteurisation that can be done in a shorter pipe length than traditional tube-in-tube heating and produces a superior product.

“Ohmic heating is very often used in pasteurization/sterilization of food products resulting in excellent quality.”

US National Institutes of Health study

Sample aseptic ohmic filling process

Example aseptic ohmic filling process

Our technology is market-proven and can be retrofitted into existing process lines, cutting down capital expenditure and speeding up integration times. For food producers with an emphasis on product quality, our pasteurisation and sterilisation process allows superior taste and product identity (texture, shape, colour) while rigorously conforming to food hygiene standards.

Normal Maloney, Advanced Thermal Processing Group Leader

Norman Maloney

Principal Engineer, Advanced Thermal Processing

Have a question about pasteurising fruit?

Contact Norman