Scribd
Upload
4K views12 pages

UHT Processing

UHT involves heating milk to 135°C for 2-5 seconds and then rapidly cooling it to 4°C, killing all microorganisms. This process allows milk to be stored unrefrigerated for over 3 months. There are two main UHT methods: direct heating, where steam directly heats the milk, and indirect heating, where a heat exchanger separates the steam and milk. Proper aseptic packaging post-UHT is also required to maintain shelf stability without refrigeration.

Uploaded by

Mohammad Ashraf Paul
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
4K views12 pages

UHT Processing

UHT involves heating milk to 135°C for 2-5 seconds and then rapidly cooling it to 4°C, killing all microorganisms. This process allows milk to be stored unrefrigerated for over 3 months. There are two main UHT methods: direct heating, where steam directly heats the milk, and indirect heating, where a heat exchanger separates the steam and milk. Proper aseptic packaging post-UHT is also required to maintain shelf stability without refrigeration.

Uploaded by

Mohammad Ashraf Paul
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • UHT Definition: Defines the UHT process, detailing the temperatures involved for heating and cooling milk.
  • Advantages of UHT: Describes the benefits of UHT including quality factors, shelf life, and packaging efficiency.
  • UHT Methods: Discusses the principal methods of UHT, including direct and indirect heating systems.
  • Direct and Indirect Continuous Sterilization: Visual comparison of direct and indirect sterilization showing temperature and time relationship.
  • Schematic Diagram of the Equipments: Illustrates equipment setup for UHT process with diagrams of injection valves and infusion chambers.
  • Direct Heating Methods: Explains direct heating methods such as steam injection and infusion with a step-by-step process description.
  • Indirect Heating Systems: Details the indirect heating systems involving different types of heat exchangers for thermal processing.
  • Packaging for Aseptic Processing: Outlines the requirements and types of packaging forms used in aseptic UHT processing.
  • Package Forms Used in UHT Processing: Lists the different packaging forms and their compatibility with UHT processes.

UHT

Definition
v Process of heating each and every particle of
milk to 135 o C for 2-5 sec, and flash cooling the milk
to 4 o C
v sterilization of food before packaging, then filling
into pre-sterilized containers in a sterile
atmosphere.

v
 Advantages of UHT
• High quality:
– The D and Z valves are higher for quality factors than
microorganisms.
– The reduction in process time due to higher
temperature (UHTST) and the minimal come-up and
cool-down time leads to a higher quality product.
• Long shelf life:
– Greater than 3 months, without refrigeration
• Packaging size:
– Processing conditions are independent of container
size, thus allowing for the filling of large containers
for food-service or sale to food manufacturers
• Cheaper packaging:
– Both cost of package and storage and transportation
costs; laminated packaging allows for use of
extensive graphics

UHT methods
Two principal methods
– Direct Heating
– Indirect Heating
Direct heating systems

• The product is heated by direct contact with


steam of potable or culinary quality.
• The main advantage is that the product is
held at the elevated temperature for a
shorter period of time.
• For a heat-sensitive product such as milk,
this means less damage.


Schematic diagram of the equipments
Direct heating methods

[Link] injection
[Link] infusion

 Steam Injection(steam into milk)


• High pressure steam is injected into pre-heated
liquid by a steam injector leading to a rapid
rise in temperature.
• After holding, the product is flash-cooled in a
vacuum to remove water equivalent to
amount of condensed steam used.
• method allows fast heating and cooling, and
volatile removal, but is only suitable for
some products.
Direct heating methods
• Steam Infusion(milk into steam):
• The liquid product stream is pumped through
a distributing nozzle into a chamber of high
pressure steam.
• This system is characterized by a large steam
volume and a small product volume,
distributed in a large surface area of
product.
• Product temperature is accurately controlled
via pressure.
• Additional holding time may be accomplished
through the use of plate or tubular heat
exchangers, followed by flash cooling in
vacuum chamber.
Advantages:

• instantaneous heating and rapid cooling


• no localized overheating or burn-on
Indirect heating systems

ØThe heating medium and product are not in


direct contact , but separated by equipment
contact surfaces .
ØSeveral types of heat exchangers are :
plate , tubular , scraped surface :
Plate Heat Exchangers
ØSimilar to that used in HTST but
operating pressures are limited by gaskets .
ØLiquid velocities are low which could
lead to uneven heating and burn - on .
ØThis method is economical in floor space ,
easily inspected , and allows for potential
regeneration .
ØTubular Heat Exchangers: There are
several types :
shell and tube
shell and coil
double tube
triple tube

All of these tubular heat exchangers


have fewer seals involved than with
plates . This allows for higher
pressures , thus higher flow rates and
higher temperatures . The heating is
more uniform but difficult to
inspect.
Scraped Surface Heat Exchangers :
ØThe product flows through a jacketed
tube , which contains the heating medium ,
and is scraped from the sides with a
rotating knife .
ØThis method is suitable for viscous
products and particulates (< 1 cm ) and
can be adjusted for different products by
changing configuration of rotor .
ØThere is a problem with larger
particulates ; the long process time for
particulates would mean long holding
sections which are impractical . This may
lead to damaged solids and over
processing of sauce .
Packaging for Aseptic Processing
§Must be sterile !
§All handling of product post - process must be
within the sterile environment . There are 5 basic
types of aseptic packaging lines :
Fill and seal : preformed containers made of
thermoformed plastic , glass or metal are
sterilized , filled in aseptic environment , and
sealed
Form , fill and seal : roll of material is
sterilized , formed in sterile environment , filled ,
sealed e . g . tetrapak
Erect , fill and seal : using knocked - down blanks ,
erected , sterilized , filled , sealed . e . g . gable - top
cartons , cambri - bloc
Thermoform , fill : sealed roll stock sterilized ,
thermoformed , filled , sealed aseptically . e . g .
creamers , plastic soup cans
Blow mold , fill , seal :
Package forms used in aseptic UHT
processing :
ücans
üpaperboard / plastic / foil / plastic laminates
üflexible pouches
üthermoformed plastic containers
üflow molded containers
übag - in - box
übulk totes
qMany products that are UHT heat treated
are not aseptically packaged . Such
products have longer shelf life at
refrigeration temperatures compared to
pasteurization , but it does not produce a
shelf - stable product at ambient
temperatures , due to the possibility of
recontamination post - processing .

You might also like