Question

Fruit juices are pasteurized at a temperature of

• A. 85°C
• B. 90°C
• C. 95°C
• D. 100°C

Hint:

Acidic juices ($\text{pH} < 4.5$) require pasteurization at only $85^\circ\text{C}$ to destroy vegetative microorganisms and inactivate pectin methylesterase.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Thermal processing schedules for food products depend fundamentally on product pH and target spoilage flora.

Step 2: Detailed Explanation:
Fruit juices are high-acid foods ($\text{pH} < 4.5$), which naturally prevents the germination and outgrowth of pathogenic bacterial endospores such as Clostridium botulinum.
Consequently, mild thermal pasteurization at $85^\circ\text{C}$ for $15\text{--}30\,\text{seconds}$ (or in-bottle heating at $85^\circ\text{C}$ for $25\text{--}30\,\text{minutes}$) is standard to inactivate vegetative spoilage yeasts, moulds, acid-tolerant bacteria, and pectin esterase enzymes without causing heat damage.

Step 3: Final Answer:
Therefore, fruit juices are pasteurized at a temperature of 85°C.