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Fruit juices and/or finished drinks can be submitted to a suitable thermal treatment as chemical-physical and microbiological stabilization. Pasteurization consists in the microbiological stabilization of the product through a dedicated heat treatment. A correct pasteurization ensures the product shelf-life.

The microbial content of the fruit-based drinks depends on the raw materials. The main contaminating microorganisms of these bevereges are yeasts, molds and, sometimes, bacteria. When pH is below 4.5, spores can rarely develop in juices and soft drinks.

The pasteurizing lines can be plate, free flow plae or tubular type.

UHT processing treatment can also be:

UHT processing with aseptic filling


Hot Filling




Food Processing


Sordi has been among the first companies in the world to develop plants for the high temperature indirect heat exchangers of milk and to develop the first lines of mechanization for cheeses production. Sordi has used its expertise in dairy industry to develop and produce state-of-the-art plants in similar fields as the preparation and treatment of fruit juices, ice creams, pastry cream and food liquids in general.
In the last few years, Sordi has devoted a special commitment to the beverage industry of soy, rice, oats and other cereals.