HTST and UHT Technique

Discus about pasteurization technique specially HTST and UHT Technique

1. Presented by Md . Monirujjaman Daffodil International University Department of Nutrition and Food Engineering presentation topic HTST & UHT technique

2. Pasteurization Pasteurization  is a process,  that applies heat to destroy pathogens in foods. For the dairy industry. Apply heat to specific temperature and specific time to destroy pathogenic bacteria in food product. mainly its apply to milk and beverage sector

3. Some different type of pasteurization and there temperature Temperature Time Pasteurization Type 63ºC (145ºF)* 30 minutes Vat Pasteurization 72ºC (161ºF)* 15 seconds High temperature short time Pasteurization (HTST) 89ºC (191ºF) 1.0 second Higher-Heat Shorter Time (HHST) 90ºC (194ºF) 0.5 seconds Higher-Heat Shorter Time (HHST) 94ºC (201ºF) 0.1 seconds Higher-Heat Shorter Time (HHST) 96ºC (204ºF) 0.05seconds Higher-Heat Shorter Time (HHST) 100ºC (212ºF) 0.01seconds Higher-Heat Shorter Time (HHST) 138ºC (280ºF) 2.0 seconds Ultra Pasteurization (UP)

4. HTST Pasteurization Technique : HTST is the most common pasteurization technique in the dairy industry. HTST stands for High Temperature, Short Time. It is also known as flash pasteurization. It is a method of pasteurizing perishable beverages like fruit and vegetable juices, beer , and wine . This was first introduced in 1993 and observed 99.99% reduction of harmful bacteria. subjected 72°C (161 °F) for about 15 seconds in order to kill pathogenic   bacteria like Salmonella, E.coli Escherichia , and Listeria.

5. HTST method step

6. UHT Pasteurization Technique UHT Pasteurization is also known as Ultra-High-Temperature (UHT) Pasteurization. This typically involves heating milk or cream to 140 °C (284 °F) for 2 seconds. UHT is commonly used in milk pasteurization  but is also can be used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews.

7. Basic Steps of UHT Pasteurization Spraying the milk or juice through the nozzles into a chamber filled high-temperature steam under pressure After temperature reaches to 140 °C, the fluid is instantly cooled in a vacuum chamber Packed in pre-sterilized containers

8. difference between HTST and UHT Pasteurization Techniques Category HTST UHT Temperature much lower temperature. (71.7 °C) comparatively higher temperature. (140°C) Duration HTST pasteurization takes much longer duration with compared to UHT pasteurization. UHT pasteurization takes only seconds. Shelf-Life provides lower shelf life period (2-3 weeks) provides longer shelf life period (2-3months) Technique basically a pasteurization technique pasteurization technique as well as  a sterilization technique. Color and flavor preserves the color and flavor of the food does not preserve the color and flavor Protein denaturation does not cause protein denaturation causes structural damages to the protein structure

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