Sunday, April 16, 2023

HTST -High temperature short time

Heat sterilization is a processing steps required to reduce or eliminate the potential for food borne illnesses and spoilage. The most common types of milk pasteurization process are Batch Pasteurization, High Temperature Short Time (HTST) and Ultra High Temperature (UHT).

HTST pasteurization process is also known as flash pasteurization. HTST is the most common pasteurization method used in the industry. HTST pasteurization helps destroy microorganisms in milk products efficiently and effectively.

The process was introduced in 1933, with a result of 99.999% or greater reduction in harmful bacteria. High temperature short time (HTST) pasteurization offers significant operating efficiencies compared to traditional batch pasteurization. HTST systems allow a high volume of production in a minimum of processing space.

In HTST, the milk product is heated to 71.5 °C and it will only need to be held for 15 sec. The HTST pasteurization process is a continuous process accomplished by heating the product to 71.5°C and passing through a holding tube at a rate that ensures the required holding time.

HTST pasteurization is suitable for higher volume processing in the industry. Pasteurization in HTST equipment is energy efficient due to regeneration, and conditions are optimized to maximize microbial kill while minimizing chemical changes in the milk.

HTST pasteurization is more energy efficient than batch pasteurization, where the energy from the pasteurized milk can be partially recovered to preheat the raw milk before being channeled to the heat exchanger.
HTST -High temperature short time

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