After pasteurization, apple juice is typically filled into bottles or containers using a filling machine. The juice is pumped into the containers through a filling nozzle, which ensures that the correct amount of juice is dispensed into each container. The containers are then sealed to maintain the freshness and quality of the apple juice. Finally, the filled and sealed containers are labeled and packaged for distribution to consumers. **

After pasteurization, the apple juice is rapidly cooled to a specific temperature using a heat exchanger. Once the juice reaches the desired temperature, it is transferred to a filling machine where it is filled into the bottles or containers. The cold-filled process helps to maintain the freshness and flavor of the apple juice while also extending its shelf life. Additionally, the cold-filled method helps to minimize the risk of contamination and spoilage. **

Heated foods should be cooled down as quickly as possible after pasteurization to prevent the growth of harmful bacteria. Rapid cooling helps to minimize the time that the food spends in the temperature danger zone (40°F - 140°F), where bacteria can multiply rapidly. Once the food has been cooled down, it should be kept cool to maintain its safety and quality, as refrigeration slows down the growth of bacteria and helps to extend the shelf life of the product. **