UHT Processing

Introduction
Advantages
Difficulties
UHT Methods
o Direct Heating
o Indirect Heating
Packaging

Introduction

While pasteurization conditions effectively eliminate potential pathogenic microorganisms, it is not

sufficient to inactivate the thermoresistant spores in milk. The term sterilization refers to the complete
elimination of all microorganisms. The food industry uses the more realistic term "commercial
sterilization"; a product is not necessarily free of all microorganisms, but those that survive the
sterilization process are unlikely to grow during storage and cause product spoilage.

In canning we need to ensure the "cold spot" has reached the desired temperature for the desired time.
With most canned products, there is a low rate of heat penetration to the thermal centre. This leads to
overprocessing of some portions, and damage to nutritional and sensory characteristics, especially near
the walls of the container. This implies long processing times at lower temperatures.

Milk can be made commercially sterile by subjecting it to temperatures in excess of 100 C, and
packaging it in air-tight containers. The milk may be packaged either before or after sterilization. The
basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into
pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures
exceeding 135 C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous
flow operation.

Some examples of food products processed with UHT are:

liquid products - milk, juices, cream, yoghurt, wine, salad dressings

foods with discrete particles - baby foods; tomato products; fruits and vegetables juices; soups
larger particles - stews

Advantages of UHT
High quality:
The D and Z valves are higher for quality factors than microorganisms. The reduction in process
time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to
a higher quality product.
Long shelf life:
Greater than 6 months, without refrigeration, can be expected.
Packaging size:
Processing conditions are independent of container size, thus allowing for the filling of large
containers for food-service or sale to food manufacturers (aseptic fruit purees in stainless steel
totes).
Cheaper packaging:
Both cost of package and storage and transportation costs; laminated packaging allows for use of
extensive graphics

Difficulties with UHT

Sterility:
Complexity of equipment and plant are needed to maintain sterile atmosphere between processing
and packaging (packaging materials, pipework, tanks, pumps); higher skilled operators; sterility
must be maintained through aseptic packaging
Particle Size:
With larger particulates there is a danger of overcooking of surfaces and need to transport
material - both limits particle size
Equipment:
There is a lack of equipment for particulate sterilization, due especially to settling of solids and
thus overprocessing
Keeping Quality:
Heat stable lipases or proteases can lead to flavour deterioration, age gelation of the milk over
time - nothing lasts forever! There is also a more pronounced cooked flavour to UHT milk.

UHT Methods
There are two principal methods of UHT treatment:

1. Direct Heating
2. Indirect Heating

Direct heating systems

The product is heated by direct contact with steam of potable or culinary quality. The main advantage of
direct heating is that the product is held at the elevated temperature for a shorter period of time. For a
heat-sensitive product such as milk, this means less damage.

There are two methods of direct heating (please see schematic diagrams of the equipment;

1. injection
 2. infusion

Injection: High pressure steam is injected into pre-heated liquid by a steam injector leading to a rapid
rise in temperature. After holding, the product is flash-cooled in a vacuum to remove water equivalent to
amount of condensed steam used. This method allows fast heating and cooling, and volatile removal, but
is only suitable for some products. It is energy intensive and because the product comes in contact with
hot equipment, there is potential for flavour damage.

Infusion: The liquid product stream is pumped through a distributing nozzle into a chamber of high
pressure steam. This system is characterized by a large steam volume and a small product volume,
distributed in a large surface area of product. Product temperature is accurately controlled via pressure.
Additional holding time may be accomplished through the use of plate or tubular heat exchangers,
followed by flash cooling in vacuum chamber. This method has several advantages:

instantaneous heating and rapid cooling

no localized overheating or burn-on
suitable for low and higher viscosity products

Indirect heating systems

The heating medium and product are not in direct contact, but separated by equipment contact surfaces.
Several types of heat exchangers are applicable:
plate
tubular
scraped surface

Plate Heat Exchangers: Similar to that used in HTST but operating pressures are limited by gaskets.
Liquid velocities are low which could lead to uneven heating and burn-on. This method is economical in
floor space, easily inspected, and allows for potential regeneration.

Tubular Heat Exchangers: There are several types:

shell and tube

shell and coil
double tube
triple tube

All of these tubular heat exchangers have fewer seals involved than with plates. This allows for higher
pressures, thus higher flow rates and higher temperatures. The heating is more uniform but difficult to
inspect.

Scraped Surface Heat Exchangers: The product flows through a jacketed tube, which contains the
heating medium, and is scraped from the sides with a rotating knife. This method is suitable for viscous
products and particulates (< 1 cm) such as fruit sauces, and can be adjusted for different products by
changing configuration of rotor. There is a problem with larger particulates; the long process time for
particulates would mean long holding sections which are impractical. This may lead to damaged solids
and overprocessing of sauce.

Packaging for Aseptic Processing

The most important point to remember is that it must be sterile! All handling of product post-process
must be within the sterile environment.

There are 5 basic types of aseptic packaging lines:

1. Fill and seal: preformed containers made of thermoformed plastic, glass or metal are sterilized,
filled in aseptic environment, and sealed
2. Form, fill and seal: roll of material is sterilized, formed in sterile environment, filled, sealed
e.g. tetrapak
3. Erect, fill and seal: using knocked-down blanks, erected, sterilized, filled, sealed. e.g. gable-top
cartons, cambri-bloc
4. Thermoform, fill, sealed roll stock sterilized, thermoformed, filled, sealed aseptically. e.g.
creamers, plastic soup cans
5. Blow mold, fill, seal:

There are several different package forms that are used in aseptic UHT processing:

cans
paperboard/plastic/foil/plastic laminates
flexible pouches
thermoformed plastic containers
flow molded containers
bag-in-box
bulk totes

It is also worth mentioning that many products that are UHT heat treated are not aseptically packaged.
This gives them the advantage of a longer shelf life at refrigeration temperatures compared to
pasteurization, but it does not produce a shelf-stable product at ambient temperatures, due to the
possibility of recontamination post-processing.