Ultra high temperature

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Ultra-high heating ( superization or ultra-high short-term heating ) is a process for preserving food. It is an alternative to pasteurization .

Procedure

The method can be used for canned soups, stews , cream and other liquids, but not for products with heat-sensitive ingredients. Vitamins and aromatic substances can also be degraded by short-term exposure to heat , and denatured substances or microorganisms can have a pyrogenic effect. With wine or fruit juices, the pasteurization recommends that water and infusion solutions , the ultrafiltration .

Example of long-life milk

Ultraheat heating is by far the most commonly used for milk . Pre-warmed milk is heated to 135 to 150 ° C for 2-3 seconds ( ultra high temperature or ultra high temperature , abbreviated UHT or uht) and the temperature is held in a heat holder for 2–6 seconds. All germs are killed by the ultra high temperature, but their pyrogenic decay substances are retained.

Long-life milk has a shelf life of up to six months. From a purely microbiological point of view, unopened, expired long-life milk can also be tasted safely, but the milk can taste “old”, as the ingredients degrade over time, thereby changing the aroma.

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