Portion Products (Honey, Jam, Marmelade etc.)

There is an increasing demand for products such as honey, jam, sauce etc. On the other hand, it is important to provide suitable norms for shelf life expectations. Microbial reproduction and spoilage are observed in these products. The main reason for spoilages is yeasts. Yeast activity risk is very slow. The key solution for preventing all these risks is sterilization. Such sterilization can be carried out with ozone or nitrogen.

Sauces are nutrients that are processed at minimum level. And their shelf lives are limited. As known, most of those sauces have a low acid level.The substances used in preparation of sauces are mostly pasteurized.

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