PROUDUCT

Before filling, the blended product must be sterilized to ensure product safety and stability. Thermal sterilization is the most common method, and UHT (Ultra High Temperature) instantaneous sterilization is widely used in beverage and dairy production for its efficiency and reliability.

The UHT system rapidly heats the product to above 130°C for a few seconds, effectively eliminating microorganisms while preserving the product’s original flavor, color, and nutrients.

Different types of heat exchangers are available, including plate, tubular, and corrugated tube designs. For products with pulp, particulates, or high viscosity, a tubular heat exchanger is recommended to prevent blockage and provide higher pressure resistance. For clear juice and low-viscosity beverages, a plate heat exchanger offers efficient heat transfer.

Recommended Applications:

• Tubular UHT: For cloudy juice, milk-based juice, or beverages with pulp/particles
• Plate UHT: For clear juice and low-viscosity liquids

Key Features:

• Ultra-high temperature short-time sterilization for extended shelf life
• Maintains natural taste, color, and nutritional value
• Compact design with high automation and stable operation
• Seamless integration with filling systems for continuous processing