Lavaggio, spazzolatura, selezione e eventuale calibratura

Dopo la depolpazione il prodotto viene pastorizzato in apparecchi a piastre con recupero di calore. I succhi di agrumi sono soggetti a degradazioni qualitative se mantenuti, oltre un breve periodo, a temperatura ambiente a causa di attività enzimatiche e microbiologiche. I problemi dei succhi non pastorizzati sono la perdita di torbidezza, la separazione, la gelatinizzazione dei concentrati e la fermentazione microbica.

Tutti questi problemi possono essere evitati con la pastorizzazione termica che, però, data la termosensibilità dei succhi agrumari causa variazioni nell’aroma dei succhi e provoca reazioni di imbrunimento. Così la pastorizzazione è un problema di ottimizzazione dipendente dall’obiettivo del processo. I trattamenti termici normalmente utilizzati utilizzano temperature tra 90 e 95°C per 15-60 sec.

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