Ångsterilisering av morötter. Infekterade med Lactobacillus plantarum.

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The purpose of the project was to exam steams ability to sterilize carrots infected with Lactobacillus plantarum. The project was a cowork with Brämhults Juice AB. They had observed an increase of Lactobacillus in the production of carrot juice during the summer. To keep the flavour of fresh fruits, the juice is treated carefully with heat. This means that the juice only stays fresh for a few days, around two weeks for an unopened package and three days for an opened package. In an attempt to remove the remaining Lactobacillus of the carrots, steam is tested as an extra step in the production of juice. During the project it was found that it is difficult to reach the wanted temperature of above 100°C, when the steam is generated under pressure. When the steam was released in normal pressure, a decrease in temperature occurred that were so large that the steam had a temperature of only 40°C. At the second treatment the steam was generated at 1,8 bar pressure and 130°C, the steam then decreased to 80°C. At the third and last treatment the steam was generated under normal pressure and a temperature of 90°C was reached. At this temperature an 96,5% sterilization occurred after 15 seconds ...