Food sterilisation

Commercially sterile food needs to be heated to a prescribed temperature for a prescribed time period. The specific temperatures and times depend on the food involved. Low-acid, liquid food products such as milk are more prone to micro-organisms and pathogenic bacteria than high-acid products such as fruit juices.

UHT, or Ultra High Temperature treatment takes place in optimised heat exchangers before packaging. This process minimises heat penetration problems and allows very short heating and cooling times, at the same time minimising unwanted changes in the taste and nutritional properties of the product.