UHT / HTST Heat Treatment
A small test line can compare UHT and HTST heating and show how each method affects a drink or liquid food.
How it works
Small batches show how heat and the time spent at that temperature affect a recipe. Heating and cooling records help compare the results.
Acidity (pH), thickness, particles, packaging, and storage shape a heat trial. The documented setup uses tube or plate heat exchangers and connects to equipment for homogenizing, removing air, and filling.
Samples show how the settings affect color, flavor and texture. Commercial food safety and shelf life require separate validation for the final recipe, equipment and package.