The prepared juice beverage needs to be sterilized before filling. Hot sterilization is the most common technics. And according to the product’s characteristics, the matched filling technics and the shelf life, UHT and HTST are also available. UHT usually holds over 130℃ for several seconds, while HTST usually holds 95℃ for 30 seconds. Both technics have similar structure, working principle, and function of temperature holding.
The heat exchanger has plate type, tubular type, sylphon bellows type, etc. For the product with pulp and high viscosity product, the tubular type exchanger must be used to avoid congestion. Also the tubular heat exchanger has stronger resistance to pressure, but the cost is higher than plate heat exchanger. For the turbid juice and milk-based beverage, we recommend tubular UHT; for the clear juice beverage, we recommend plate type UHT.
Main components of the UHT/HTST: steam heating unit (steam heat exchanger and valves), overheated water unit (hot water tank), multi-section heat exchanger, holding tube, product pump, hot water pump, balance tank, frame, and pipes etc.