Tunnel pasteurization is an operation which makes it possible to increase the shelf-life of a food product packaged in a bottle or can by preventing any considerable modifications to its organoleptic features.
The technique consists in submitting the product container to the following heat cycle:
• heating up to a certain temperature (known as pasteurisation temperature)
• maintaining the pasteurisation temperature for a pre-established time.
• cooling to the required temperature for the subsequent operation (packing).