Tunnel Pasteurizers
Custom-Built
for Food & Beverage

Beverage Stability: Tunnel pasteurization offers in-package microbial stability by applying controlled heat to filled cans, inactivating spoilage yeasts and bacteria so the beverage remains stable throughout distribution. For breweries, it allows longer shelf life, prevention of refermentation in the package, and reduced reliance on cold-chain logistics. (See “Food Safety Bite: Pasteurization is an established method for achieving microbial stability in beverage products” — MBAA) 

What are PUs?: The thermal treatment is quantified by pasteurization units (PU), a time-temperature integral based on organism D- and z-values—allowing validation of lethality without overprocessing. Codi's engineers will work with you to determine the amount of PUs your beverage will require.  (Fischer, ASBC “Flash Pasteurization” proceedings) 

Beverage Safety: Tunnel pasteurization is widely used for in‐package beverage processing (especially beer) to prevent post-filling contamination and ensure microbial safety. Furthermore, when processing carbonated or pressurized beverages (like beer), modeling studies show that parameters such as CO₂ content, can thickness, fill volume, and pasteurization temperature must be managed to control internal pressure and avoid package bulging. (Thongon et al.: “Mathematical modeling and optimization of pasteurization … in-package pasteurization using a tunnel pasteurizer”) 

Juice: Heat treatment also helps preserve shelf stability of sensitive beverages (e.g.  juice-based drinks or RTD cocktails), though with careful optimization to minimize impacts on flavor, aroma, and nutritional compounds. (Review on thermal vs nonthermal effects on sensory and stability)

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