Table 7 Comparison between different pasteurization techniques [44, 55, 69]
From: A review on mechanisms and commercial aspects of food preservation and processing
Criteria | VAT | HTST | UHT |
|---|---|---|---|
Process type | Batch | Continuous | Continuous |
Typical temperature–time combination | 65 °C for 30 min | 72 °C for 15–30 s | 135–150 °C for a few seconds |
Foods preserved | Butter milk and sour cream | Milk, eggnog, frozen dessert mixes, fruit juices, etc. | Milk |
Shelf life increase (milk) | Several days when refrigerated | 2–3 weeks when refrigerated | 6–9 months when aseptically packaged |
Type of microbes destroyed | Vegetative pathogens | Vegetative pathogens | All bacteria and spores |