Pasteurizers for thermal product treatment
Top priority in food processing is long shelf life preferably when
it can be achieved with the minimum loss in quality and maximum
efficiency.
This task is achieved by thermal treatment of the product using a
pasteurizer. The product is heated for a short time to the required temperature
in a Short Time Heating Plant (STHT plant) and rapidly cooled down. Plate or
tubular heat exchangers are the best choice for heating the product to the
required pasteurization temperature. The optimal design of the heat treatment
system depends initially on the properties of the product to be
treated.