Công nghệ khử trùng nhiệt độ cực cao (công nghệ UHT) được sử dụng trong dây chuyền sản xuất sữa Tetra Pak là một quá trình khử trùng hiệu quả. Sau đây là các tính năng và thủ tục chính của nó.

Basic Principles
– **High Temperature Short Time (HTST) Treatment**: Milk is rapidly heated to 135-150°C and held at this temperature for a few seconds before being quickly cooled to ambient temperature.
– **Complete Sterilization**: This treatment method effectively kills all microorganisms in milk, including bacteria, viruses, yeasts, and molds, ensuring the product meets commercial sterility standards.
Heating methods:
– **Direct heating**: Steam is directly injected into the milk, suitable for high-end products or those with high flavor requirements.
– **Indirect heating**: Heat is transferred to the milk through a heat exchanger, suitable for large-scale production and featuring high operational efficiency.
Process Flow
1. **Raw Milk Pretreatment**: Filter, cool and standardize the raw milk to ensure it reaches the ideal hygiene and composition state.
2. **Ultra-high Temperature Sterilization**: Heat the milk to 135-150℃ in a sealed pipe for a few seconds and then rapidly cool it.
3. **Aseptic Filling**: Use aseptic filling technology to fill the sterilized milk into Tetra Pak packaging, ensuring the product can be stored at room temperature for a long time.
Technical advantages
– **Extended shelf life**: Milk processed by UHT can be stored at room temperature for several months without refrigeration.
– **Energy conservation and environmental protection**: Advanced technologies, such as the “one-step” process, are adopted to reduce energy consumption and carbon emissions, and lower production costs.
– **High-efficiency production**: Multiple production steps are integrated to reduce equipment floor space and maintenance work, and enhance production efficiency.
Product Features
– **Nutrient Retention**: Although high-temperature processing can have some impact on certain heat-sensitive vitamins and flavor components, UHT technology can complete sterilization in a short time, maximizing the retention of milk’s nutritional components.
– **Flavor Impact**: Compared with pasteurized milk, the flavor of UHT milk may be somewhat different, but it performs better in terms of taste and stability.
In conclusion, the ultra-high temperature sterilization technology used in Tetra Pak milk production lines is an efficient, safe, and energy-saving and environmentally friendly sterilization process, which can meet the modern consumers’ demands for long shelf life and high-quality milk.