What Is The Difference HTST Pasteurization Vs UHT

In the food industry, ensuring product safety and extending shelf life are of paramount importance. Pasteurization, as a widely used food processing method, aims to kill bacteria, molds, and other microorganisms in food through heating while maintaining the nutritional content and taste of the food as much as possible. HTST (High-Temperature Short-Time Pasteurization) and UHT (Ultra-High-Temperature Pasteurization) are two mainstream pasteurization technologies, each with its own advantages in terms of sterilization temperature, time, and the impact on the shelf life and quality of food.

Let's talk about HTST first, which is particularly suitable for liquid foods such as milk and juice. It uses high-tech equipment to heat food to between 72 and 85 degrees Celsius and hold it for 15 to 30 seconds, so that most of the bad things are eliminated. In this system, there are precision heat exchangers, efficient coolers, and precise pumps to ensure that food can cool down immediately after heating, so that the taste and nutrients will not escape too much.

Let's talk about UHT again. It's even more intense, with temperatures soaring directly to 135 to 150 degrees, but the time is much shorter, taking 2 to 5 seconds to complete. It also heats and rapidly cools at the same time, so that almost all microorganisms in the food are eliminated, and the shelf life is greatly extended.

When it comes to heating conditions, HTST means a lower temperature and longer duration, which can both kill bacteria and ensure quality. UHT, which means high temperature quick kill, is very thorough.

The heating time is also about 15 to 30 seconds for HTST and 2 to 5 seconds for UHT.

Speaking of shelf life, food processed by HTST can be stored for a period of time, sufficient for daily consumption. UHT has greater power and can be stored for a long time without refrigeration, making it particularly suitable for long-distance transportation and long-term storage.

When it comes to food quality, HTST has done a great job in preserving nutrition and taste, especially for foods with high taste requirements. Although UHT has more thorough sterilization, high temperatures may slightly affect nutrition, but the difference in taste is not significant.

Overall, HTST and UHT each have their own advantages, choose whatever you want. HTST is gentle and suitable for maintaining the original flavor of food. UHT sterilization machine has strong sterilization effect, long shelf life, and is suitable for long-distance transportation and long-term storage. The decision to make a choice depends on some factors, such as the type of food you are selling, market conditions, expected shelf life, and whether the cost is reasonable.