Infusion UHT Sterilizer
Infusion UHT sterilizers heat liquid foods by means of direct contact with saturated steam, not by conducting heat through a hot metal surface. Since the product can reach the required sterilization temperature in no more than 0.5 seconds, it is exposed for a very short time to intense heat. This brief exposure helps to reduce changes in the proteins and other heat-sensitive components, a factor which is important for sterile extended-shelf-life (ESL) products. The same heating method is also suitable for use with viscous liquids because their slower flow has only a small effect on heat transfer. Moreover, since there is no prolonged contact with a hot metal surface, proteins, sugars and other solids are less likely to form deposits, thus allowing the time between cleanings to be extended.
- Preheating and Steam Infusion:The product is first heated and then passed into a pressurized chamber which contains saturated steam; as it falls through the chamber the steam directly heats it and raises it to the required sterilisation temperature in no more than 0.5 seconds.
- Holding and Sterilization: When the product has reached the required temperature it goes through the holding section and remains there for the specified time to complete the UHT treatment.
- Flash Cooling: The heated product then enters a flash vessel, where the water which had been added during the steam heating process evaporates once more and causes the temperature to drop rapidly, thus bringing the product back to a concentration similar to its original one.
Applicable to products which are sensitive to heat or have a tendency to brown, denature, stick to hot surfaces, or crystallize, such as oat drinks, fresh coconut milk, coconut water, ESL milk, plant-based concentrates, concentrated milk, formulated dairy products, cream, culture media, and protective formulations.
- Suitable for a wide range of heat-sensitive, viscous, and specialty liquid products.
- The heating rate can reach 600℃/s, so the product reaches sterilization temperature very quickly.
- CIP and SIP are available for cleaning and sterilization between production runs.
- Since the product has little contact with hot metal surfaces, proteins, sugars, and other solids are less likely to form deposits, which can reduce fouling and extend the time between cleaning cycles.
