Key Difference – HTST vs UHT Pasteurization Techniques
巴氏杀菌的定义是在温度和暴露期间对物质的部分灭菌,尤其是液体(作为牛奶),可破坏令人反感的生物,而无需对该物质进行重大化学改变。它是由路易斯·巴斯德(Louis Pasteur)发明的。在HTST的巴氏杀菌中,与UHT巴氏菌相比,该产品的温度(71.7°C,几乎是用于UHT方法的温度的几乎一半)(15秒)的温度降低了。这是关键区别between HTST and UHT pasteurization techniques and further differences are described in this article.
什么是HTST巴氏灭菌技术?
我瞬时杀菌是最常见的巴氏灭菌技术n the dairy industry. HTST stands for High Temperature, Short Time. It is also known as flash pasteurization. It is a method of pasteurizing perishable beverages like fruit and vegetable juices, beer, kosher and wine. Pasteurization makes the product safe for consumption and extends the shelf life compared to unpasteurized products. It removes spoilage microorganisms. This was first introduced in 1993 and observed 99.99% reduction of harmful bacteria. This is a faster and energy efficient method, and it maintains the color and flavor of most products.
根据美国牛奶巴氏杀菌的标准方案,将牛奶的牛奶约为71.7°C(161°F)约15秒以杀死Coxiella burnetii(在生奶中发现的最耐热病原体)。它也杀死了大多数致病性细菌,例如沙门氏菌,大肠杆菌和李斯特菌。
Basic Steps of HTST Pasteurization of Milk
- 冷生牛奶被喂入巴氏灭菌厂
- 牛奶进入板热交换器的再生加热区。
- In the regenerating section, cold milk is pumped through the A chambers (odd numbered chambers in series of chambers) while milk that has already been heated and pasteurized is pump through the B chambers (even numbered chambers).
- 热牛奶的热量通过钢板进入冷牛奶。这将牛奶加热到57 - 68°C(134.6-154.4°F)
- Next, milk passes to the heating section of the plate heat exchanger. Hot water in B chamber heats the milk to around 72 °C (71.7°C).
- Then it passes through the holding tube and takes 15 seconds to complete the passage by fulfilling the time requirement of HTST pasteurization.
- After that, it is re-sent to the regenerative section where milk is again cool to 32 °C.
- Then the cooling section of the plate heat exchanger uses coolant or cold water to bring the temperature of pasteurized milk to 4 °C.
什么是UHT巴氏杀菌技术?
UHT Pasteurization is also known as Ultra-High-Temperature (UHT) Pasteurization. This typically involves heating milk or cream to 140 °C (284 °F) for 4 seconds. The milk is packaged in sterile hermetically-sealed containers. Therefore, it can be stored for up to 90 days without refrigerating conditions. UHT is commonly used in牛奶巴氏杀菌但也可用于果汁,奶油,豆浆,酸奶,葡萄酒,汤,蜂蜜和炖菜。UHT牛奶于1960年首次使用。
UHT巴氏灭菌的基本步骤
- 在压力下,通过喷嘴将牛奶或果汁通过喷嘴喷入一个充满高温蒸汽的腔室
- After temperature reaches to 140 °C, the fluid is instantly cooled in a vacuum chamber
- 包装在预热的容器中
HTST和UHT巴氏杀菌技术有什么区别?
Features of HTST and UHT Pasturization Techniques:
温度:
HTST巴氏杀菌:HTST巴氏灭菌的温度要低得多。(71.7°C)
UHT巴氏杀菌:UHT pasteurization has a comparatively higher temperature. (140°C)
Duration:
HTST巴氏杀菌:与UHT巴氏杀菌相比,HTST巴氏杀菌持续时间更长。
UHT巴氏杀菌:UHT pasteurization takes only seconds.
Shelf-Life:
HTST巴氏杀菌:HTST巴氏灭菌提供较低的保质期(2-3周)
UHT巴氏杀菌:UHT巴氏灭菌提供更长的保质期(2-3个月)
损害:
HTST巴氏杀菌:HTST巴氏灭菌会对食物的营养价值造成极大的损害。
UHT巴氏杀菌:UHT巴氏杀菌基本上杀死了大多数营养价值。
技术:
HTST巴氏杀菌:HTST巴氏灭菌基本上是一种巴氏灭菌技术
UHT巴氏杀菌:UHT巴氏杀菌是一种巴氏杀菌技术,也是一种灭菌技术。
颜色和风味:
HTST巴氏杀菌:HTST技术保留食物的颜色和风味。它不会引起Millard Browning。
UHT巴氏杀菌:UHT技术不会保留颜色和风味,因为它会导致Millar Browning。
蛋白质变性:
HTST巴氏杀菌:HTST technique does not cause protein denaturation
UHT巴氏杀菌:UHT巴氏杀伤会导致蛋白质结构的结构损害,从而导致其拉长。
消毒:
HTST巴氏杀菌:HTST巴氏灭菌会杀死许多致病细菌,但仍然是一些非致病细菌,可能导致牛奶变质
UHT巴氏杀菌:UHT pasteurization kills all bacteria in the milk.
将牛奶引入植物的过程:
HTST巴氏杀菌:在HTST中,牛奶被喂入植物。
UHT巴氏杀菌:在UHT技术中,牛奶通过喷嘴喷在室内。
References:
闪电巴氏灭菌[在线的]。可用:https://en.wikipedia.org/wiki/flash_pasteurization [2016年6月30日访问]。
巴氏杀菌[在线的]。可用:https://en.wikipedia.org/wiki/pasteurization。
巴氏杀菌与超杀伤性[在线的]。可用:http://www.jolynneshane.com/what-is-the-difference-bet-pasteurized-and-ultra-pasteurized.html [2016年6月30日访问]。
巴氏杀菌[在线的]。Available: http://www.idfa.org/news-views/media-kits/milk/pasteurization.
HAAS., R. 2015.超杀伤性VS中营养价值的损失。巴氏杀菌牛奶[在线的]。Available: http://www.livestrong.com/article/507949-loss-of-nutritional-value-in-ultra-pasteurized-vs-pasteurized-milk/ [Accessed July 01 2016].
WHITE., C.巴氏灭菌的工作原理[在线的]。可用:http://science.howstuffworks.com/life/cellular-microscopic/pasteurization4.htm [2016年6月30日访问]。
图片提供:
“全牛奶UHT”Khrawlings- 全牛奶UHT(CC BY 2.0)通过下议院维基梅迪亚
艾玛(Emma)的“简单巴氏灭菌” - 自己的作品(CC BY-SA 4.0)通过下议院维基梅迪亚
Leave a Reply