“Keep the Flavor, Lose the Risk: Pasteurization Strategies for Dragon Fruit, Soursop & Mangosteen Drinks” Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc.
Article Excerpt: “If you’re working with dragon fruit, soursop, or mangosteen, you’ve probably already noticed something, they don’t behave like apples or oranges. They spoil faster. They react differently to heat. And they’re not always consistent from batch to batch. That’s what makes them exciting, and challenging. You still need to make the drink safe and shelf-stable, but you can’t just crank up the heat and hope for the best. Do that, and you’ll lose the color, the texture, or the flavor that made the drink appealing in the first place. That’s where pasteurization becomes more about control than just heat. With the right setup, like Tunnel Pasteurizers for packaged drinks or Batch Pasteurizers for smaller runs, you can stabilize the product without flattening it. Systems from PRO Engineering / Manufacturing Inc. are built for that kind of control…” Click Here for the full article: https://prowm.com/beverage-production-pasteurization/tropical-superfruit-drinks-pasteurizing-dragon-fruit-soursop-mangosteen-tunnel-batch/
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