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Flash Pasteurization
High Temp/Short Time (HTST)

Flash pasteurization uses heat to kill spoilage microorganisms prior to filling containers. During this process, liquid is heated to 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F). The liquid is then rapidly cooled before being filled in sterile containers. Flash pasteurization has become a popular way to extend shelf life, while maintaining flavor, color, and nutritional benefits.

Hot Filling

Heated to 190 - 203 F (or 90 - 95 C), then cooled to 180 - 185 F (82 - 85 C)

Hot Filling also uses heat to pasteurize the product. The liquid is injected into a large tank where it is heated to a high temperature and held for a short amount of time. The liquid is then filled at a high enough temperature to sterilize the interior contents of the container and the closure.

Ultra-High-Temperature Pasteurization
Heated to 275F (135C)

Ultra-high temperature processing (UHT), or ultra-heat treatment, is a technology that quickly (2-5 seconds) heats by heating it above 135 °C (275 °F) – the temperature required to kill many bacterial endospores. UHT kills all other non-pathogenic bacteria that can cause spoilage. Because of this, UHT pasteurization gives you a longer shelf life,, sometimes up to 3x longer than HTST.

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