High temperature short time

High-temperature-short-time (HTST) is a type of pasteurization where the food product is heated to 72^oC or 161^oF for 15 seconds. HTST pasteurization is also referred to as flash pasteurization. HTST is continuous, energy-efficient, it minimizes damage to the food being treated, and it is efficient in destroying pathogens.

HTST requires:

• Heat exchange unit, to transfer the thermal energy to the food.
• Balance tank, to maintain full flow and receive the returned food if specified temperature is not achieved
• Holding tanks to store the raw and pasteurized food
• Holding tubes to ensure the correct treatment time is achieved

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• Pasteurization machine