What is the main purpose of capping inlet lines during pasteurization?

Capping inlet lines during pasteurization is primarily done to maintain product integrity. This process helps to prevent contamination and exposure of the product to external air or environmental factors that could compromise its quality and safety. By sealing the inlet lines, the risk of microbial contamination is diminished, ensuring that the product remains safe for consumption and retains its intended flavor, texture, and nutritional value.

Maintaining product integrity is crucial in the pasteurization process since the goal is to eliminate harmful pathogens while preserving the beneficial qualities of the food or beverage. This practice also helps in ensuring consistency in the final product, which is important for consumer trust and regulatory compliance.

While other reasons, such as improving energy efficiency or reducing production costs, may seem beneficial, the primary focus during pasteurization processes is to safeguard the integrity of the product being processed.