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A Tetra Pak ultra-pasteurization line. 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]
Pasteurization-equivalent HPP can be done in chilled temperatures, while sterilization requires at least 90 °C (194 °F) under pressure. The pasteurization-equivalent is generally referred to as simply HHP (along other synonyms listed above), while the heated sterilization method is called HPT, for high pressure temperature. Synonyms for HPT ...
Most systems use ultra-high temperature (UHT) sterilization to sterilize the food product before it is packaged. UHT sterilizes food at high temperatures usually above 135 C for 1–2 seconds. UHT sterilizes food at high temperatures usually above 135 C for 1–2 seconds.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Other methods of sterilizing foods include ultra-high temperature processing (which uses a shorter duration of heating), food irradiation [2] [3], and high pressure (pascalization). [ 4 ]
Also: “Temperature is regulated near the same brain real estate that handles sleep,” adds W. Chris Winter, M.D., a neurologist and sleep specialist in Charlottesville, VA and member of ...