There are a lot of old threads on this but I didn't really want to revive a dead one so here it is.
Lots of debate on this topic I know. It seems to be though that if you are wanting to pasteurize your own fruit puree, the most widely accepted way to do it is with campden tablets.
Recently I pasteurized some strawberry puree I made on the stove (160 for 15 min). However I decided I needed a couple more pounds and I have 6 pounds of peach puree I made which I would like to pasteurize.
If I want to use heat rather than campden (I know hazy beer! Oh no!) could I just do it in the microwave? Has anyone had experience with this?
Some light reading for you...
https://www.sciencedirect.com/topics/food-science/microwave-processing
https://pdfs.semanticscholar.org/9b66/f695859ee344e74a26554a491c804c8519e8.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3547058/
I can say that I did not make it through all of those studies but found aspects of them informative.
Lots of debate on this topic I know. It seems to be though that if you are wanting to pasteurize your own fruit puree, the most widely accepted way to do it is with campden tablets.
Recently I pasteurized some strawberry puree I made on the stove (160 for 15 min). However I decided I needed a couple more pounds and I have 6 pounds of peach puree I made which I would like to pasteurize.
If I want to use heat rather than campden (I know hazy beer! Oh no!) could I just do it in the microwave? Has anyone had experience with this?
Some light reading for you...
https://www.sciencedirect.com/topics/food-science/microwave-processing
https://pdfs.semanticscholar.org/9b66/f695859ee344e74a26554a491c804c8519e8.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3547058/
I can say that I did not make it through all of those studies but found aspects of them informative.