Ultra-high-temperature processing

Overview of Ultra-high-temperature processing:

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Ultra-high-temperature processing

Ultra-high-temperature processing (UHT), also known as Ultra-pasteurization, is a food processing technology that sterilizes liquid food by heating it above 135 degrees Celsius. The purpose of this process is to extend the shelf life of the food product and to kill off harmful microorganisms.

History

The concept of UHT processing was developed in the early 20th century, but it was not until the 1960s that it was applied commercially. The first UHT-processed products were milk and cream.

Process

The UHT process involves heating the food product to a temperature of at least 135 degrees Celsius for a period of 2-5 seconds. This rapid heating and subsequent rapid cooling (to around 20 degrees Celsius) minimizes the chemical changes in the food product and helps to preserve its original taste and texture.

Applications

UHT processing is commonly used for dairy products such as milk, cream, and yogurt. It is also used for fruit juices, soups, sauces, and wine. In recent years, UHT processing has been applied to solid foods such as ready-to-eat meals and baby food.

Advantages and Disadvantages

Advantages

• UHT processing extends the shelf life of food products without the need for refrigeration.
• It kills off harmful microorganisms, ensuring the safety of the food product.
• The process is quick and efficient, making it suitable for large-scale production.

Disadvantages

• UHT processing can alter the taste and texture of some food products.
• Some nutrients, particularly vitamins, can be destroyed during the UHT process.
• The process requires specialized equipment and high energy consumption.

See Also

• Pasteurization
• Food preservation
• Food safety

External Links

• FAO Document on UHT Processing
• ScienceDirect Topic on UHT Processing

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