UHT Milk Sterilisation Unit
The sterilisation core of a UHT line: tubular heat exchangers, precise holding time and heat recovery, sized to feed an aseptic filler continuously.
Key Specifications
| Capacity | 2,000 - 20,000 L per hour |
|---|---|
| Temperature | 135-150 degrees C |
| Holding time | 2-5 seconds |
| Heat exchanger | Tubular, multitube |
| Heat recovery | Up to 90 percent |
| Aseptic buffer | Downstream aseptic tank with level control |
| CIP/SIP | Automated with sterility verification |
Holding time accuracy is a legal requirement
Sterilisation is defined by temperature and time together. A holding tube that delivers 4 seconds instead of 5 changes the delivered lethality, so the tube is dimensioned from measured flow, not nominal pump capacity.
Tubular for fouling tolerance
Milk proteins foul heat exchange surfaces, and plate units lose performance quickly. Tubular exchangers have larger flow channels and tolerate fouling longer, which means fewer production interruptions for cleaning.
Aseptic buffer between steriliser and filler
A filler stop must not force the steriliser to stop, because restarting requires re-sterilisation. An aseptic buffer tank lets the steriliser keep running while the filler recovers, and it is the component most often omitted in cost-cutting.
Typical Applications
- UHT milk and cream — The standard sterilisation core for ambient milk products.
- Flavoured milk with stabilisers — Tubular channels handle viscosity and particulates that would block a plate unit.
- Retrofit into an existing UHT line — The unit can replace a fouling plate steriliser while keeping the existing aseptic filler.
Related Equipment
Frequently Asked Questions
Direct or indirect heating?
Indirect tubular gives better heat recovery and less product dilution. Direct steam injection is gentler on heat-sensitive proteins but needs culinary steam and a flash cooler.
How often does it need cleaning?
Every 6-12 hours of production depending on product, with a validated CIP and re-sterilisation afterwards.
Can it handle cream at 40 percent fat?
Yes, with a lower flow rate and adjusted holding time. High-fat products need gentler temperature ramps to avoid free-fat separation.
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