UHT (Ultra Heat Treatment) Sterilizing is a process that gives a product a powerful heat treatment in order to kill all microorganisms and inactivate enzymes. This is done to increase the shelf life of the product. This helps to such an extent that it can remain imperishable for more than 6 months at room temperature. To have products that last a long time, the quality of the raw material is extremely essential. In this process the product is treated at temperature of 135 – 150°C with holding up to 2-3 seconds at that temperature. Raw milk which is low in quality has an adverse effect on both processing and the final product. Similarly, sour milk does not contain the right salt balance and is not suitable for Ultra Heat Treatment.
The two methods used to produce these sustainable products are:
In this method, the packaged product is sterilised after the container is filled and hermetically sealed. This method offers the benefit of single-stage sterilisation and eliminates the need for aseptic packaging.
In this, the food is sterilized by heating it above 135 °C (275 °F). It is then followed by a method of sterilising which includes filling of the products in bricks, bottles and pouches using aseptic filling machines for Milk, Concentrated milk, Flavoured milk, baby food, soy drink, Mahew, Tea & coffee, Purees, fruit & vegetable juices, Coconut milk & coconut cream are common product use for UHT processing.
This heating method of UHT processing is further categorised into two types i.e. The Direct heating system and the indirect heating system.
Direct heating system – In this system the product is directly exposed to the culinary steam, flush cooling in a vacuum vessel, which is then followed by cooling & aseptic filling
Indirect heating system – The direct system may be plate heat exchanger based; tubular heat exchanger based or scrapped surface heat exchanger based. The direct Ultra Heat Treatment processing prioritises the chilling of liquid food. The indirect heating system is enormously popular and exclusively used for liquid foods these days. In direct UHT processing, chilled liquid food is firstly preheated, homogenised (180-250 Bar) and exposed at 135-140 degree Celsius for 2-4 seconds to confirm the complete destruction of microorganisms followed by cooling & aseptic filling in Bottles, pouches or bricks.
Goma Engineering, Mumbai offers complete tubular heat exchanger based UHT Plant, right from reception of liquid product to batch standardisation. It also includes pre- processing to UHT sterilising. Our tubular based UHT steriliser is most suitable for Milk, Flavoured milk, all types of Juices, Yoghurt, Lassi, Mahew drink, Coconut water, milk and cream. We provide a solution for manufacturing long life liquid food products from smaller capacity (Lab/ R & D Model) to commercial production 10,000 LPH.