The temperatures and time periods are critical in the heat treatment process and essential to each product being treated with little or no margin for error. The resulting product can compromise taste, lower quality and even be harmful, so the utmost quality control needs to be established to provide a top quality product.

Pasteurization, Ultra High Temperature (UHT), Thermization & Sterilization Solutions

Pasteurization is used across the food, beverage and dairy industries from products such as milk, chesses, soups, beer to soft drinks and branching to other industries that produce body creams and lotions due to the longer shelf life achieved through pasteurization.

For the correct implementation of the following systems requires skill and experience. For a clearer understanding and for tailored solutions, speak to the industry professionals to develop an engineered solution. Learn more about companies providing heat treatment and processing equipment for pasteurization, uht, thermisation and sterilization processing.

Low-temperature Pasteurisation

Low-temperature pasteurisation is the method of using a low temperature about 72°C, this is used to kill and destroy harmful bacteria with the advantage of achieving a product which is very similar to the raw milk product in taste, quality and dietary value. Low-temperature pasteurisation is used on food products, mainly with liquids such as milk. The product is treated at about 72°C for 15 seconds then cooled to around 5°C or lower.

High-temperature Pasteurisation

High-temperature pasteurisation is the method of using high temperature with a minimum temperature of 87°C, this is used to kill and destroy harmful bacteria with the advantage of achieving a product which very similar to the raw milk product in taste, quality and dietary value. The product is treated at 87°C for 15 seconds then cooled to around 5°C or lower. High-temperature pasteurisation yields a better binding effect with water, a key in producing fermented milk products such as yogurts to achieve a viscous product. Also used on the manufacturing of cream and skim milk.

Ultra High Temperature (UHT)

Ultra High Temperature (UHT) is the method of using a high temperature between 135°C to 145°C for a very short period of time ranging from 0.5 to 4 seconds. During this process the liquid is subjected to high heat to achieve three main characteristics where the product is sterilized, has an extended shelf life (up to 12 months) and the product can be stored without refrigeration. Heating methods used in UHT are either direct heating or indirect heating with benefits to each depending on the application. UHT treatment in milk does affect the taste, quality and dietary value, although as expected due to the higher temperature. Common usage for the application UHT applies to regular and flavoured milks to lactose-free milk products.

Thermisation

Thermisation is a process using heat treatment to increase the preserving qualities of raw milk before exposing the milk to further processing. In addition, thermisation can be applied to extending the shelf life of the final product. Large dairy facilities use thermisation to temporarily or slowly prevent bacterial growth. Mainly when all of the milk cannot be processed immediately thermisation is required to store milk for holding in silos for later processing. The heating temperature for thermisation is approximately 63°C to 65°C for about 15 seconds then immediately cooling to a 4°C or lower. This process is used to prevent bacteria spores from forming and multiplying allowing the thermised milk ready for the next stage of processing.

Sterilization

Sterilization is the method to achieve product shelf life of up to 36 months (3 years), an incredible length of time. During the sterilization all organisms and bacteria are killed and destroyed. Using high temperatures of 110°C to 125°C from between 10 to 30 minutes to suit the product achieves a sterilized product thus increasing the overall shelf life. Sterilization is used in canned goods, bottled goods through to the dairy industries producing condensed milk, flavoured milk and canned cream.

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