How is Popping Boba Sterilized After Production?
Popping boba undergoes sterilization through two primary methods: water bath pasteurization and water immersion retort. These techniques effectively eliminate harmful microorganisms while maintaining the product’s quality, flavor, and texture. Water bath pasteurization involves submerging sealed packages in heated water at around 90°C for 40 to 60 minutes, ensuring uniform heat distribution without damaging the delicate boba. In contrast, the water immersion retort method uses higher temperatures (around 120°C) under pressure to achieve comprehensive sterilization quickly. Both methods are crucial for extending shelf life and ensuring consumer safety in popping boba production.