1. What is this item?

Pasteurization is a food safety process that involves heating liquids and semi-liquids to a specific temperature (usually below sterilization temps, around 60–85°C) for a short period of time to kill harmful microorganisms without compromising the food's taste, nutritional value, or texture.

Commonly used for:

• Dairy Products: Milk, cheese, yogurt.

• Beverages: Juices, sauces, beer.

• Canned Goods: Soups, jams, etc.

2. How is the Quantity Estimated?

• Pasteurizer Capacity: Usually estimated by the liters per hour for liquids and kg per batch for solids.

• For example, small to medium-scale pasteurizers might handle 500–2000 liters/hour of milk or juice.

3. What are the Cost Components?

• Pasteurization Tank: Stainless steel tanks, capable of maintaining a consistent temperature for the desired duration.

• Heating System: Steam or hot water-based heating systems to raise the product temperature.

• Cooling System: After pasteurization, the product needs to be rapidly cooled, often using a plate cooler or chiller.

• Flow Control & Pumps: To control the consistent flow of liquid through the system.

• Control Systems: Digital systems to regulate time, temperature, and cooling rates.

4. Going Rates & Per Unit Cost

Type Capacity Capital Cost

Small Pasteurizer 500 L/hr ₹2–4 Lakh

Medium Pasteurizer 1000 L/hr ₹6–12 Lakh

Large Pasteurizer 2000 L/hr or more ₹20–30 Lakh

• Opex:

o Power/Steam: ₹5–8/kilo of product.

o Cooling: ₹1–2/liter.

Final Thoughts:

Both Sterilization and Pasteurization are essential for ensuring the safety and quality of food products in any modern processing facility. While Sterilization focuses on ensuring microbiological safety for long shelf-life, Pasteurization maintains the freshness and nutritional quality of perishable products. By investing in the right equipment and understanding capacity and operational costs, businesses can scale efficiently while ensuring top-notch product safety.