Advances in Fruit Juice Conventional Thermal Processing

Juices, Pulp, and Purees ..................................................... 189 9.4.2.3 Tubes in Shell Heat Exchangers ......................................... 191 9.4.2.4 Scraped Surface Heat Exchangers ..................................... 193

References .............................................................................................................. 195

Pasteurization originated in the nineteenth century and is named for Louis Pasteur (Figure 9.1), a French chemist who developed studies on and discovered the lethal effect of heat on microorganisms and the thermal treatment effect in food preservation. His research and findings have had an enormous influence on food technology and preventing the spread of diseases.