超高温瞬时杀菌介绍

SPX – A FRESH APPROACH TO EXTENDING SHELF LIFE
(UHT) technology can eliminate bacteria growth, minimize product mixing, and deliver the most natural, long lasting product possible.
UHT technology can be implemented either directly, via inf usion or injection, or indirectly, through tubular, plate or scraped heat exchanger systems. It is offered as part of an easy to operate, complete sterilization solution; a
continuous process for blending, heat treatment, and aseptic storage of beverage pr oducts.
Infusion UHT, the most advanced process, creates an extremely flexible product that has been successfully implemented on processing lines for dairy, coffee creamer and nutritional supplement products.
While most sterilization methods simply contr ol the amount of bacterial growth within milk, Infusion UHT technology also minimizes any
nutritional degradation, ensuring the fresh taste of the milk remains.
In today’s food and beverage market, expiration dates have never mattered more. Economic
challenges and busier lifestyles have consumers seeking out products that won’t spoil after a few days in the fridge. Manufacturers are responding with cost -effective industrial food equipment that quickly gets products on the shelf, and keeps them there longer – a process that often results in food that contains chemical addit ives or preservatives.
As this trend increases, SPX is finding new ways to restore a natural balance to the process: Utilizing years of experience in pasteurization, SPX’s flow technology group, a global leader in food & beverage technology solutions and fluid
handling products , is working with top producers in the beverage industry to extend the shelf life of dairy products, without the use of additives.
Evolving Sterilization, Naturally
Through the use of High Temperature Short Time (HTST) sterilization, SPX’s Ultra High Temperature
A Fresh Approach to Extending Shelf Life
SPX –A FRESH APPROACH TO EXTENDING SHELF LIFE
“SPX’s flow technology group is working with top producers in the beverage industry to extend the shelf life of dairy products, without the use of additives.”
Eliminating Bacterial Growth Without Chemicals
This is achieved by sending raw product into an infusion chamber filled with culinary steam. While falling through the steam the product can be quickly heated from 75C to 143C in less than 0.2 seconds. A cooling jacket within the infusion chamber protects the pro duct from contact with metal, reducing fouling and foaming. Thermal treatment provides an accurate, defined holding time before a vacuum chamber instantly cools the product to below 80°C.
The result is a fresh product, produced quickly with longer run ti mes. And the benefits don’t stop there. They have a ripple effect, cascading down through the rest of the supply chain.
Reaping the Rewards
•Infusion UHT offers dairy manufacturers the fastest, most accurate heating times for
processing a variety of pr oducts with extended
shelf life. A fresher, more natural product saves distribution costs, and presents customers with added value.
•Grocery retailers receive a high-quality, in-demand product whose longer shelf life
guarantees less returns, and substan tial cost
savings.
•Consumers enjoy a product that has been minimally compromised. It stays fresh for an
extended period of time, maximizing its
nutritional and economic value.
With a global population whose food and nutrition needs are growing and shi fting, time to market and shelf life are king. SPX flow technology continues to pinpoint opportunities in the evolving market, implementing smart, cost-effective processing solutions that aim to maintain the nutritional integrity and delicious taste of the world’s most in-demand food products.。