Re: How does vacuum sealing a fruit juice extract compare with pasteurizing?

In connection with the shelf life you have two problems: the nutritional
point of view and the microbiological point of view.
Compared to a fresh orange juice, without pasteurization, the pasteurized
orange juice has a longer shelf life, but in the beginning, the vitamin C
content is less than the fresh orange juice. The shelf life of a pasteurized
orange juice is about 6 months.

If you vacuum seal a fresh squeezed orange juice (then you have less
dissolve oxygen in the product) it is possible that you can save more
vitamin C, but you will have a microbiological problem in a short period of
time (6 hours to 48 hours depending of the initial yeast and lactic bacteria
content). You will want refrigeration of the product in order to prevent the
fermentation of it, but you will have an enzimatic problem (cloud
clarification) if you dont apply a heat treatment to the product (90 degrees
C during 1 minute). You will have in less than 1 week a clarification of the
juice (with or without refrigeration).