Lab UHT, also referred to as pilot plant equipment for ultra-high temperature treatment in food processing., is an advanced sterilization method designed for liquid products, particularly dairy, juices, and some processed foods. UHT treatment, which stands for ultra-high temperature, heats these products to temperatures above 135°C (275°F) for a few seconds. This process eradicates pathogens and other microorganisms without compromising nutritional quality, flavor, or product safety. Lab UHT, in particular, refers to the testing and development process of UHT-treated products in a controlled laboratory environment before they are scaled for mass production.
The EasyReal Lab UHT/HTST System setting allows researchers and food technologists to explore various formulations, improve shelf stability, and assess nutritional retention, taste, and safety under UHT treatment. Lab UHT offers a critical space for experimentation where different products can be adjusted and tested for optimal results without significant production costs. This is especially crucial for developing new products or enhancing existing ones with novel ingredients or flavors.
Lab UHT helps reduce spoilage and waste by ensuring the products remain stable without refrigeration for extended periods, typically six months to a year. It’s an invaluable method for products distributed in regions with limited refrigeration facilities or to consumers seeking convenience.
Lab UHT plays a foundational role in food technology, bridging innovative product development and scalable, safe production for long-lasting, high-quality products.
Post time: Oct-28-2024