ETS-UV Project Profile Industrial Citrus Producer

Our client is a processor of lemon, orange and grapefruit concentrates and single strength juices. Large portions of the State of California’s citrus crops are processed through the customer at three separate locations.

The customer had an issue with the spoilage microorganism, Alicyclobacillus, which grows in the soil and attaches itself to the fruit prior to the arrival for processing. Previously, the solution used to treat the microorganism was to pasteurize the liquid, however, this species is thermophilic and would survive the heat treating to 198°F for 10 seconds. The off flavor produced by the spoilage was placing the business at risk in a critical export market.