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UHT_vs_Conventional_Heating

The document compares Ultra-High Temperature (UHT) processing and conventional pasteurization in food and dairy processing, highlighting differences in temperature, time, microbial effects, shelf life, and energy consumption. UHT processing, which includes direct and indirect heating systems, allows for longer shelf life without refrigeration, while conventional heating is better for short-term storage. The analysis includes process flows and advantages/disadvantages of each method.

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8 views2 pages

UHT_vs_Conventional_Heating

The document compares Ultra-High Temperature (UHT) processing and conventional pasteurization in food and dairy processing, highlighting differences in temperature, time, microbial effects, shelf life, and energy consumption. UHT processing, which includes direct and indirect heating systems, allows for longer shelf life without refrigeration, while conventional heating is better for short-term storage. The analysis includes process flows and advantages/disadvantages of each method.

Uploaded by

karanpal singh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ultra-High Temperature (UHT) Processing vs.

Conventional Heating
(Pasteurization)

Introduction
Heat treatment is a crucial step in food and dairy processing to ensure microbial safety and
extend shelf life. Two widely used thermal treatments are Ultra-High Temperature (UHT)
processing and conventional pasteurization. While both aim to eliminate harmful
microorganisms, they differ significantly in temperature, processing time, microbial effects,
shelf life, and energy consumption.
This document explores various UHT processing systems, compares them with
conventional heating, and provides a detailed analysis using images, charts, and
explanations.

Types of UHT Processing Systems


UHT processing is classified into two major systems based on the heating method:
1. Direct Heating Systems (Product comes in direct contact with steam)
2. Indirect Heating Systems (Product is heated through heat exchangers without direct
steam contact)

1. Direct Heating Systems

a. Steam Injection System


High-pressure steam is injected directly into the product. The product is flash-cooled to
remove excess water.
Used for: Milk, dairy beverages.

Advantages:
✔ Very fast heating and cooling.
✔ Minimal changes to nutritional quality.

Disadvantages:
✖ Steam addition dilutes the product, requiring water removal.

b. Steam Infusion System


The product is sprayed into a steam-filled chamber. The droplets achieve rapid and uniform
heating.
Used for: Cream, infant formula, dairy alternatives.

Advantages:
✔ Better heat distribution, reduced fouling.

Disadvantages:
✖ Complex design and higher cost.
2. Indirect Heating Systems

a. Plate Heat Exchanger (PHE)


Uses stainless steel plates for heat exchange.
Used for: Low-viscosity liquids like milk and juice.

b. Tubular Heat Exchanger (THE)


Uses coaxial tubes for heat exchange.
Used for: Cream, soup, sauces.

Comparison: UHT vs. Conventional Heating


Parameter Conventional Heating Ultra-High Temperature
(Pasteurization) (UHT) Processing
Temperature LTLT: 63°C for 30 min UHT: 135–150°C for 2–5 sec
HTST: 72°C for 15 sec
Time Longer (minutes) Very short (seconds)
Microbial Kill Kills most vegetative Kills all bacteria and spores
bacteria but not spores
Shelf Life 7–21 days (Refrigerated) 3–6 months (Room
temperature)
Storage Conditions Requires refrigeration at No refrigeration needed
4°C before opening
Nutritional Impact Minimal loss of vitamins Slightly higher loss due to
and proteins extreme heat
Sensory Changes No significant change in May develop cooked flavor
taste
Packaging HDPE bottles, pouches Aseptic cartons (Tetra Pak),
Bottles
Energy Consumption Lower energy usage Higher energy usage due to
extreme heat
Product Applications Milk, juices, beer, soups Milk, cream, plant-based
beverages, baby food

Process Flow of UHT Milk Production


1. Raw Milk Collection
2. Preheating (60–80°C)
3. Homogenization (2000–2500 psi)
4. UHT Treatment (135–150°C for 2–5 sec)
5. Rapid Cooling (≤25°C)
6. Aseptic Packaging (Tetra Pak, Bottles, etc.)
7. Storage & Distribution

Conclusion
Conventional pasteurization is ideal for short-term storage (days to weeks) and fresh-
tasting products that require refrigeration. UHT processing is preferred for longer shelf-life
products that can be stored without refrigeration, making it suitable for export, military,
and remote areas.

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