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5.4 Types of pasteurisation
The length of thermal treatment depends on the quantity, the type and the density of the ingredients or of the mixture used,
and must be 2 hours on average.
There are 2 types of pasteurisation:
High temperature pasteurisation
High temperature thermal cycle (+85°C) for ingredients that are mainly milk-based and derived from milk.
The mixture is heated while being stirred and is brought to a temperature of +85°C (for HT pasteurisation), then it is cooled
to the preservation temperature of +4°C. Higher pasteurisation temperatures are not recommended, since they would cause
deterioration of the organoleptic properties of the ingredients.
The high temperature pasteurisation cycle guarantees better dissolving of the ingredients.
Low temperature pasteurisation
Thermal cycle at a temperature of +65°C for ingredients that are mainly egg-based.
The machine heats the mixture to the temperature of +65°C (for LT pasteurisation), holds the mixture at that temperature
for 30 minutes, then cools the mixture to the preservation temperature of +4°C.
The low temperature pasteurisation cycle has the least impact on the flavours and the structural and organoleptic properties
of the ingredients.
Pasteurisation graph
The holding time is adjusted automatically based on the heating temperature set. The holding time for
which the mixture must be held at a pasteurisation temperature of 65°C is 30 minutes. If the heating
temperature is increased, the holding time is reduced by 90 seconds for each additional degree of
heating, down to 0 seconds for the pasteurising temperature of +85°C.
Pasteurisation temperature
Holding time
< +65°C
30 minutes
Low pasteurisation +65°C
30 minutes
+66°C
28.5 minutes
+67°C
27 minutes
…
…
+84°C
1.5 minutes
High pasteurisation +85°C
0 minutes
> +85°C
0 minutes
Chapter 5
Using the machine
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Summary of Contents for EVOPASTO 120
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