UHT Liquid Processing
UHT Liquid Processing
A HIPEX UHT/Pasteurising Pilot Plant is available for processing a wide range of liquid products, including milk, cream sauces, purees, and juices. The equipment can process 50 to 100 litres per hour and is suitable for new product development, process improvement, as well as small scale production runs.
These are wide ranging and include:
- Milk and any milk based beverage
- Custard, puddings, dairy dessert
- Caramel Sauce
- Cheese Sauce
- Vegetable Purée
- Soups and broths
- Most juices and fruit pulps
- Soy milk and Nut milks
- Flexibility over inputs allowing for novel products
- Scope to take product from concept to market
- Production of food grade, commercially equivalent concept samples without interruption to business as usual manufacturing
- Development of value-added beverage products with long shelf life
- Cost-effective technology
How does UHT work?
Ultra High Temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization sterilises food by heating it at a high temperature - above 135 °C - for a short time - 3 seconds or longer. This high temperature treatment dramatically reduces microbes and increases shelf life of the product, but the shorter time preserves taste and nutrition.
The product passes through heating and cooling stages in quick succession, then immediately passes into sterile packaging, avoiding any re-infection. The resulting product is shelf stable until opened, lasting typically six months without refrigeration or preservatives. This is known in the industry as aseptic packaging.
The equipment at FoodSouth consists of a 50 to 100 L/hr UHT/Pasteuriser, capable of Hot fill, Cold fill, Pasteurising, UHT treatment up to 150°C with Aseptic and Non-Aseptic homogenisation. The equipment can heat using either indirect heating or direct steam injection followed by flash cooling.
The sterilised product is then aseptically packed into sterile bags via an Engi-O aseptic filler.
Alternatively, for greater packaging flexibility, a Laminar Flow Cabinet enables filling into pre-sterilised packaging such as plastic or glass bottles. The resulting product has extended shelf life (ESL) but is not as sterile as UHT.
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, optimising nutrition, flavour and functional benefits. It is also inexpensive and cost-effective compared to many other food processing technologies.