Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]

An ultra-high-temperature (UHT) process combines heat treatment at very high temperatures and aseptic packaging, giving a “in-flow” sterilization process producing “commercially sterile” products, which remain stable without refrigeration for several months (typically at least 6 months, but shelf-lives across a range of temperatures up ...

Dec 2, 2016 · UHT (Ultra-high temperature sterilisation) has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid products. Pasteurisation and sterilisation are used to treat all types of food products. These include milk, …

Ultra-High Temperature (UHT) processing and High-Temperature, Short-Time (HTST) pasteurization are two pasteurization methods that involve heating liquid foods to a specific sterilization temperature for a precise, short time, followed by rapid cooling before packaging.

Used for the sterilization of low acid foods, UHT treatment involves heating the product to over 135 °C. It destroys all microorganisms, making the end product suitable for ambient distribution.

The widely used heat treatment sterilization methods include low temperature long time sterilization (LTLT, 60–65 °C, 30 min), high temperature short time pasteurization (HTST, 85 °C, 15 s) and ultra-high temperature treatment (UHT, 135 °C, 15 s).

Pasteurization and UHT (Ultra High Temperature) are both methods used to extend the shelf life of perishable food products by killing harmful bacteria. Pasteurization involves heating the product to a specific temperature for a set amount of time, while UHT involves heating the product to a much higher temperature for a shorter period of time.

Mar 9, 2025 · UHT Sterilization is a thermal processing technique where liquids are heated to 135-150°C (275-300°F) for 2-5 seconds to destroy microorganisms, spores, and enzymes that cause...

The basis of UHT, or ultra-high temperature, is the sterilization of food before packaging, then filling into pre-sterilized containers in a sterile atmosphere. Milk that is processed in this way using temperatures exceeding 135° C, permits a decrease in the necessary holding time (to 2-5 s) enabling a continuous flow operation.

May 17, 2021 · UHT is a food processing technology that almost sterilizes liquid food by heating it above 135 °C (275 °F) – the temperature required to kill many bacterial endospores – for 2 to 5 seconds. UHT is most commonly used in milk production, but the process is also used for other food and beverage products: