in this ppt we get to know about steralisation

1. DOCUMENT
29

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3. SLIDE
1: TITLE
SLIDE
Title: UHT Methods and
Sterilization in Food Processing
Subtitle: A Presentation on Ultra
High Temperature Methods,
Sterilization in Package, and
Equipment
Your Name
Date

4. SLIDE 2: INTRODUCTION
TO UHT METHODS
Definition of UHT
 Heating milk to a temperature
exceeding 125ºC for no less than 2
seconds, then aseptically packaging it
 In India, UHT milk is generally
processed at 140ºC for 2 seconds
Purpose: To sterilize milk while
minimizing nutrient loss and
browning reactions

5. SLIDE 3: DIRECT
UHT METHODS
Direct UHT Heating
 Steam Injection: Preheated milk is rapidly heated by
injecting steam
 Steam Infusion: Milk enters a steam chamber and is
distributed in droplets or as a thin film for even heating
Advantages
 Rapid heating and minimal deposit formation
 Ideal for thick liquids and minimal oxidation

6. SLIDE 4: INDIRECT
UHT METHODS
Indirect UHT Heating
 Plate Heat Exchangers: Use stainless steel plates
for heating; widely used in HTST pasteurization
 Tubular Heat Exchangers: Multiple tubes in a
cylindrical shell, ideal for heating viscous liquids
 Scraped Surface Heat Exchangers: Specialized for
thick liquids; scrapers provide turbulence and
even heating

7. SLIDE
5: STERILIZATION
IN PACKAGE
Process
Temperature
Range:
Typically
between
110°C and
130°C for 10-
30 minutes
Pressure:
Controlled
through
steam and
air-steam
mixtures to
ensure
uniform
heating
Cooling: Post-
sterilization, containers
are cooled before
labeling

8. SLIDE 6: STERILIZATION
EQUIPMENT: BATCH
AUTOCLAVES
Batch Autoclaves
 Vertical or Horizontal: Horizontal
designs allow easier
loading/unloading; agitation of cans
helps in uniform heating
 Usage: Ideal for batch processes;
used for both low and medium
production

9. SLIDE 7: CONTINUOUS
STERILIZATION EQUIPMENT
Types
 Cooker-Coolers: Cans pass through a conveyor
with different pressure sections for preheating,
sterilization, and cooling
 Hydrostatic Sterilizers: Involve tall water columns
to regulate steam pressure, suitable for large-
scale sterilization
 Rotary Sterilizers: Rotating cans along a spiral
track ensure uniform heating, ideal for heat-
sensitive products

10. SLIDE
8: CONCLUSION
Summary
 UHT methods, both direct and indirect, offer
advantages in rapid heating and maintaining
product quality
 Sterilization in the package ensures long shelf life
for food products without compromising safety
 Batch and continuous sterilizers offer flexibility in
production scale and process control

11. SLIDE
9: REFERENCES
Cite the document and any other
sources used for the presentation