Microthermics is a process used in the production of pasteurized fruit juice. It involves heating the juice to a high temperature for a short period of time, typically between 80°C to 90°C for 15 to 30 seconds, and then rapidly cooling it to preserve its quality and flavor. This method is designed to eliminate harmful bacteria, such as E. coli and Salmonella, while also retaining the nutritional value and taste of the juice.
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