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High-temperature short-time pasteurization

High-temperature short-time pasteurization, or HTST, is a flash pasteurisation technique that heats products to 72°C to 76°C for 15 to 20 seconds. This process not only extends shelf life by eliminating harmful microorganisms like Coxiella burnetii but also affects the product's characteristics due to enzymatic changes or protein denaturation. Commonly pasteurized items include milk, beer, eggs, and juices. Post-pasteurization, it's crucial to keep products refrigerated to prevent recontamination. The HTST pasteurization process begins with the product entering a balance tank, then moving under reduced pressure to the regenerator section where it's pre-warmed. Next, the product is propelled by the timing pump to the heating section and through the holding tube, where it meets the indicating and recording thermometers. If the product hasn't reached the required temperature, it's diverted back. Once adequately heated, it's cooled and elevated above any raw product before being stored for packaging. Key components of HTST pasteurisers include the balance tank, which ensures a steady product flow and houses sub-legal milk returns. The regenerator pre-warms milk using heat from pasteurised milk, while the timing pump, which can be gear-driven or magnetic flow meter-based, controls the flow rate. Heat exchangers like plate or tubular heat exchangers transfer heat indirectly. The holding tube maintains the sterilisation temperature, and the indicating thermometer provides an accurate temperature reading. The recording thermometer, or safety thermal limit record, ensures the process's safety and the flow diversion device directs product flow based on temperature. Lastly, the cooler section chills the product, and vacuum breakers maintain proper pressure in the system. PMG Engineering Private Limited 1504, 15th Floor, Office Tower Logix city center Web: www.pmg.engineering LinkedIn:   / 30874120   Instagram:   / pmg_engineering