UHT Milk Machine (Ultra Heat Treatment) Sterilization is a process in which the product is subjected to a strong heat treatment to kill all microorganisms and inactivate the enzyme. This is done to extend the shelf life of the product. This helps it to some extent remain unbreakable at room temperature for more than 6 months. To have a product that lasts for a long time, the quality of the raw materials is critical. During this process, the product is treated at a temperature of 135 - 150 ° C and maintained at this temperature for 2-3 seconds. Low quality raw milk has an adverse effect on processing and final products. Similarly, yogurt does not contain the correct salt balance and is not suitable for super heat treatment.
Two ways to produce these sustainable products are:
In-tank sterilization method
In this method, the packaged product is sterilized after the container is filled and sealed. This approach provides the benefits of single-stage sterilization and eliminates the need for aseptic packaging.
Super heat treatment method
In this case, the food is sterilized by heating the food to above 135 ° C (275 ° F). Next is a sterilization method that involves filling the product in bricks, bottles and sachets with an aseptic filling machine for milk, condensed milk, flavored milk, baby food, soy drinks, Mahew, tea and coffee, Purees, fruit and vegetable juices, coconut milk and coconut cream are commonly used in UHT processing.
This heating method of UHT treatment is further divided into two types, a direct heating system and an indirect heating system.
Direct heating system - in this system, the product is directly exposed to cooking steam, rinsed in a vacuum vessel, then cooled and aseptically filled
Indirect heating system - the direct system can be a plate heat exchanger; based on a tubular heat exchanger or a waste surface heat exchanger. The direct super heat treatment process preferentially cools the liquid food. Indirect heating systems are very popular and are currently used exclusively for liquid foods. In the direct UHT  Milk Production Line processing, the frozen liquid food is first preheated, homogenized (180 - 250 bar), and exposed at 135 - 140 degrees Celsius for 2-4 seconds to confirm complete destruction of the microorganisms, then cooled and Aseptic filling in bottles, bags or bricks.