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How does flash pasteurization work?

Views: 115 Update date: Jan 16,2024
Flash pasteurization, also known as "high-temperature short-time" (HTST) pasteurization, is a method used to heat liquids, such as fruit juices and milk, to a specific temperature for a short duration to destroy harmful microorganisms without significantly affecting the taste or nutritional content of the product. Here's how flash pasteurization works:

Heating Stage: The liquid is rapidly heated to a high temperature, usually around 161°F (72°C) for fruit juices and slightly higher for milk. The goal is to reach a temperature sufficient to kill pathogenic bacteria and other microorganisms.

Holding Time: Once the liquid reaches the desired temperature, it is held at that temperature for a short duration, typically around 15 to 30 seconds. This short holding time distinguishes flash pasteurization from other pasteurization methods.

Cooling Stage: After the holding time, the liquid is rapidly cooled to reduce the temperature back to a level suitable for packaging. This quick cooling helps preserve the quality of the product.


flash pasteurization


The key advantage of flash pasteurization is that it minimizes the impact on the sensory and nutritional qualities of the liquid compared to traditional pasteurization methods. It achieves the necessary pathogen reduction while causing minimal damage to the flavor and nutritional components of the product.

It's important to note that while flash pasteurization is effective in reducing the microbial load, it may not provide the same level of sterilization as more intense heat treatments. Therefore, the shelf life of products subjected to flash pasteurization may be shorter than those undergoing more rigorous thermal processes.
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