Sterilisation – Ultra Heat Treatment (indirect contact)

Ultra High Temperature (UHT) processing consists in sterilizing a liquid by heating it for few seconds (4-10s) at a temperature above 135°C.
Allows the storage of the product post-treatment for a long time at ambient temperature even if it is a low acid food.
Our small R&D pilot allows the treatment of a small batch of product (500 mL) for the proof of concept.

Objectives

  • Food preservation

Other characteristics

  • Extend shelf-life

Degree of integration of marine resources

Moderate to high

Potential sectors of aplication

  • Beverages
  • Dairy
  • Fruits & veg

Main advantages of cooperation

Capital cost. Energy costs. High temperature may cause undesirable changes to the chemistry of some food

Entities