High pressure technology in food processing pdf

UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. UHT milk was first developed in high pressure technology in food processing pdf 1960s and became generally available for consumption in the 1970s.

In contrast, HTST pasteurized milk has a shelf life of about two weeks from processing, or about one week from being put on sale. The most commonly applied technique to provide a safe and shelf-stable milk is heat treatment. In the 1960s APV launched the first commercial steam infusion system under the Palarisator brand name. They made a commercial breakthrough in the 1960s, after technological advances, combining carton assembling and aseptic packaging technologies, followed by international expansion.

In aseptic processing, the product and the package are sterilized separately and then combined and sealed in a sterile atmosphere, in contrast to canning, where product and package are first combined and then sterilized. The main goals of the design, both from product quality and from efficiency standpoints, are to maintain the high product temperature for the shortest period possible, and to ensure that the temperature is evenly distributed throughout. Direct systems have an advantage that the product is held at a high temperature for a shorter period of time, thereby reducing the thermal damage for the sensitive products such as milk. Injection-based, where the high-pressure steam is injected into the liquid. It allows fast heating and cooling, but is only suitable for some products. As the product comes in contact with the hot nozzle, there is a possibility of local overheating. This method achieves near-instantaneous heating and cooling and even distribution of temperature, avoiding local overheating.

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