23 March 2022

UHT (Ultra Heat Treatment) Sterilizing is a process that gives a product a powerful heat treatment 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 a temperature of 135 & 150°C withholds up to 2-3 seconds at that temperature. Raw milk which is low in quality harms 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–container sterilizing method:

In this method, the packaged product is sterilized after the container is filled and hermetically sealed. This method offers the benefit of single-stage sterilization and eliminates the need for aseptic packaging.

Ultra Heat Treatment method:

In this, the food is sterilized by heating it above 135 °C (275 °F). It is then followed by a method of sterilizing 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 categorized 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 scraped surface heat exchanger based. The direct Ultra Heat Treatment processing prioritizes the chilling of liquid food.

The indirect heating system is enormously popular and exclusively used for liquid foods these days. Indirect UHT processing, chilled liquid food is firstly preheated, homogenized (180-250 Bar), and exposed at 135-140 degrees Celsius for 2-4 seconds to confirm the destruction of microorganisms followed by cooling & aseptic filling in Bottles, pouches, or bricks.

What we provide Goma Engineering, Mumbai offers a complete tubular heat exchanger-based, UHT Plant, right from reception of the liquid product to batch standardization. It also includes pre-processing to UHT sterilizing. Our tubular-based UHT sterilizer 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 the smaller capacity (Lab/ R & D Model) to commercial production of 10,000 LPH.

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