Thermal process in beverage formulation

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Thermal process in beverage formulation

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Heat process is used to treatment and processing of beverages. This is done to eradicate  any spoilage microbes and inactivate any enzymes preventing then formation of the beverage. Heat treatment also helps in promoting enzyme development. Pasturization is known for treating milk. There are various time and temperature combinations in which the heat treatment is done. The various methods are as follows:

HTST – High temperature short timeThe milk is heated  to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes followed by rapid cooling.
HHST: Higher Heat Shorter TimeUsing HHST, milk can be heated anywhere from 191 °F (89 °C)  – 212 °F (100 °C) for its specified time 
LTLT – Low temperature-long timeThe milk is heated for 63°C for 30 minutes.  
Thermization:The milk is heated to 57°C -68°C to 15 minutes.  
UHT – Ultra High temperatureThe milk must be heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down.  
Ultra-Pasteurized:Milk is heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down
Canned Sterilization:The milk is wet treated in an autoclave/specialized treatment chambers. The milk is heated at 115°C to 121°C for 20 minutes.
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