The tubular UHT (Ultra High Temperature Instant Sterilization) sterilizer is the core equipment for modern aseptic food processing. Its role in food processing is far more than just "sterilization", but a comprehensive processing process that integrates sterilization, preservation, nutrition preservation, quality improvement, and shelf life extension.
1、 Core function: To achieve commercial sterility and create a safe foundation
Mechanism of action: Heat the food to a high temperature of 135-150 ° C in a very short period of time (usually 2-15 seconds), and then quickly cool it down.
Effect on microorganisms: Thoroughly kill all pathogenic bacteria (such as Salmonella, Escherichia coli, Listeria) and the vast majority of spoilage bacteria and their spores in food. This is the fundamental prerequisite for producing "sterile food" that can be stored at room temperature for a long time or extending the shelf life of refrigerated food.
2、 Key role: Maximize the preservation of the natural quality of food
This is the biggest advantage of UHT technology compared to traditional high-temperature and long-term sterilization (such as canning sterilization).
3、 Core Business Value: Thoroughly Changing the Circulation and Sales Model of Food
Create 'long shelf life' products:
Combined with aseptic packaging technology, milk, juice, milk tea, soup, soy milk, etc. that can be stored at room temperature for 6-12 months or even longer can be produced without preservatives.
Function: This greatly reduces the dependence of logistics, warehousing, and sales on cold chain, saves energy and costs, and enables products to be sold to a wider market (such as e-commerce and remote areas).
Enhance production flexibility and efficiency:
Adopting a continuous production method of "sterilization first, cooling later, and then aseptic filling".
Function: Extremely high production efficiency, easy to achieve automation and large-scale continuous production. The sterilization process is separated from the packaging process, making production arrangements more flexible.
4、 Unique effects on specific foods
For dairy products (such as milk):
While killing harmful bacteria, selectively inactivate enzymes that cause product spoilage (such as lipases and proteases) to ensure stable flavor during the shelf life of the product.
By precise temperature control, the degree of protein denaturation can be adjusted to meet the process requirements of different products, such as blended milk and cream.
For fruit juice and plant-based protein drinks:
Effectively inactivate pectinase and amylase to prevent product delamination, precipitation, or viscosity decrease during storage.
Can better maintain the bright color and refreshing taste of fruits.
For viscous or granular foods (such as sauces and soups):
Tube design, especially UHT systems with scrapers or retaining tubes, can handle food containing particles of a certain size, achieve uniform sterilization, and avoid particles from becoming soft and rotten due to prolonged heating.