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HTST Controller
This is a thermal treatment aimed at reducing the bioburden of the product. Typically Aloe contains a natural flora of microorganisms. These once the leaf has been crushed start to reproduce rapidly, so at a later stage of the process the population needs to be reduced to assure stability of the final product. Reduction of microbial population can be achieved using a thermal treatment such as pasteurization. Typical reduction of population is 4 orders of magnitude.

There are mainly three types of pasteurization done today:

  1. LTLT: The acronym stands for Low Temperature Long Time. In this configuration the whole batch is placed in a tank where is heated typically to 140 F (60C) for 30 minutes.

  2. HTST: High Temperature Short Time. This configuration is a continuous process in which the product is heated very quickly (30-60 seconds) in a heat exchanger to temperatures of 170F (77C) and the temperature is held for a brief period of time, 1 to 2 minutes. Then the product is chilled back to room temperature or a little above. HTST systems use a heat recovery system called regeneration in which the hot product is used to exchange heat with the incoming product. This way it self cools and transfers that energy to the incoming product. If necessary or if the desired final temperature of the product is lower than room temperature, and additional section of the heat exchanger is added and water from either a cooling tower or a process chiller is used to further cool the product.

  3. UHT: Ultra High Temperature. This configuration is also a continuous process that works in a very similar fashion as the HTST, but the fluid here is heated to an even higher temperature, 230F (110C) but heat transfer is done very fast, 2 5 seconds, and the peak temperature is only held for a fraction of a second.

HTST product information is available in our equipment catalog.

© Genemco, Inc. 2006