This work was undertaken to improve existing methods for the short-time, high-temperature, heat processing (pasteurization, enzyme inactivation, and volatile flavor stripping), and for concentration of fluid foods such as fruit and vegetable juices and.pürées.A processing system has been developed, and tested on a pilot plant scale, in which fluid foods are heated to temperatures as high as 300°F ., concentrated, and cooled by vacuum evaporation in elapsed times of less than 1 second.With fruit juices and berry-sucrose purée containing 30% solids, over-all heat transfer coefficients of 500 to 600 INDUSTRIAL AND ENGINEERING CHEMISTRY

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