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How Food Processing Brings Your Holiday Favorites to the Table

When pasteurizing milk, fruit or vegetable products, it’s not just factors like temperature and process duration that makes a difference, but also the equipment in use.

The holidays are packed with timeless traditions—family gatherings, festive decorations, and the foods we wait all year to enjoy. Think creamy eggnog, rich pumpkin pie, and tangy cranberry sauce. But long before these dishes hit your plate, they go through carefully controlled food processing steps to ensure they’re safe, shelf-stable, and delicious.

Let’s take a behind-the-scenes look at how thermal processing plays a key role in preparing these seasonal staples.

Eggnog: Pasteurization is Key

Eggnog combines two ingredients known for being finicky in food safety: milk and eggs. Because both can carry harmful bacteria, pasteurization is a must.

There are two common methods for pasteurizing eggnog:

  • Batch pasteurization: Heating the mixture to 155°F for 30 minutes.

  • High-temperature, short-time (HTST) pasteurization: Heating to 175°F for 25 seconds.

Both methods help eliminate pathogens like Salmonella and E. coli, making that festive glass of eggnog safe to sip.

Canned Pumpkin: More Than Just Pumpkin

Spoiler alert: your pumpkin pie may not be 100% pumpkin. Canned “pumpkin” often includes a blend of pumpkin and sweet squash—perfectly legal and very tasty.

What matters most is food safety. Pumpkin puree falls into a category known as low-acid canned foods (LACFs), which means its pH (typically 4.9–5.5) is high enough to allow for bacterial growth if not handled properly. That’s why these products must go through high-heat processing—often pressure-cooked inside the can—to eliminate spores like Clostridium botulinum, which can cause botulism.

The production process also includes:

  • Washing and sanitizing

  • Removing stems, seeds, and pulp

  • Chopping, steaming, and mashing

  • Sterilizing and canning

It’s a complex journey, but all those steps are essential for that smooth, pie-ready texture.

Cranberry Sauce: Naturally Acidic, Still Needs Processing

Cranberries are naturally high in acid (around 2.4 pH), which makes them a less likely host for some dangerous bacteria. Still, pathogens like Salmonella can thrive if products aren’t processed correctly.

That’s why cranberry juice and sauce are typically pasteurized. It not only extends shelf life, but ensures these tangy treats are safe to eat. In some cases, unpasteurized juice must carry a warning label to alert consumers of potential risks.

Why Equipment Matters

No matter the product—milk, juice, or squash—quality food processing equipment is critical. Consistent temperature control, cleanability, and durability are all essential for safe, efficient pasteurization.

Stainless steel is a top choice for food-grade equipment thanks to its:

  • Corrosion resistance

  • Smooth, easy-to-clean surface

  • Compatibility with CIP (clean-in-place) systems

It’s the material of choice for many processors looking to meet strict hygiene and safety standards while maintaining efficiency and reliability.

Looking Ahead

Holiday dishes may be rooted in tradition, but the equipment behind them is anything but old-fashioned. As food safety regulations evolve and consumer expectations grow, so does the demand for high-performance, hygienic processing systems.

At Enerquip, we design and fabricate stainless steel shell and tube heat exchangers trusted by food and beverage manufacturers across the country. Whether you’re processing dairy, juice, or purees, we’ll help you find a thermal solution that meets your standards—and keeps your customers safe.

Planning a process upgrade? Contact us to talk about your next project.

 

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