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THE UHT TECHNOLOGY

The UHT process
The major steps in a UHT process are as follows:

  1. Preheating, with or without a holding time.
  2. Homogenisation (for indirect systems).
  3. Heating to sterilisation temperature.
  4. Holding at sterilisation temperature.
  5. Initial cooling.
  6. Homogenisation (alternative position for direct or indirect systems).
  7. Final cooling.
  8. Aseptic packaging.

UHT technology has been widely used in the dairy industry worldwide and is becoming increasingly popular across a range of product segments. This process enables the production of Quality shelf stable liquid products, optimizing nutrition, flavour and functional benefits.

INDUSTRY >

UHT IN INDUSTRY

Treatment with UHT sterilisers is suitable for products with a low level of acidity, such as dairy products, ready meals, etc., which are subjected to high temperatures, and our equipment allows a customised and highly precise adjustment of the product heating-maintenance-cooling cycle. They work with a system that subjects the product to the required temperature for the time strictly necessary.

This way we achive high efficiency while optimising the sterilisation process, maximising the destruction of microorganisms and minimising the undesirable effects of high temperature, such as the deterioration of organoleptic and nutritional properties. Our designs allow a large part of the applied thermal energy to be recovered. This is achieved by transferring the energy from the hot product to the product entering
the steriliser.


DETAIL >

ADVANTAGES & APPLICATIONS

  1. Less processing time – UHT processing is complete within seconds, making it
    rapid. Heating is typically done in 1-2 seconds after which product is cooled and
    packaged aseptically.
  2. Extended shelf life and at room temperature – UHT milk can have a shelf life of
    6 months or more without refrigeration.

Industries that utilize Direct Steam Injection

UHT is most commonly used in milk production, but the process is also used for
fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.

Why ultra heat sterilization is important in food industry?

UHT technology has been widely used in the dairy industry worldwide and is becoming increasingly popular across a range of product segments. This process enables the production of quality shelf stable liquid products, optimizing nutrition, flavour and functional benefits.