🥛 Food & Beverage / Dairy
UHT pasteurisation, milk/juice heating, sauce heating and beverage temperature control.
Food & Beverage / Dairy — DSI Applications
UHT pasteurisation, milk and juice heating and hygienic process temperature control
UHT Pasteurisation — Milk & Dairy
Ultra-high temperature (UHT) sterilisation requires heating milk to 135–150°C for 2–4 seconds to achieve commercial sterility. Direct steam injection is the preferred method for UHT dairy processing because it provides instantaneous, uniform heating with minimal thermal damage to the product. The milk is injected into a chamber of pressurised steam, heated to UHT temperature in fractions of a second, and then flash-cooled by vacuum to remove the added steam condensate. The result is a product with superior flavour, colour and nutritional profile compared to indirect UHT heating through heat exchangers.
Juice & Beverage Pasteurisation
Fruit juices, soft drinks and flavoured waters require heat treatment to eliminate pathogens and extend shelf life without degrading flavour compounds. DSI heaters bring the product to pasteurisation temperature (72–95°C) rapidly, hold for the required time, and then allow it to be cooled inline. The short hold time at elevated temperature preserves volatile flavour compounds far better than plate heat exchangers with longer heat-up profiles. Primetech DSI systems have been successfully applied in juice and beverage heating for major food companies.
Gelatin & Protein Solution Heating
Gelatin (from collagen hydrolysis) and other protein solutions require precise temperature control during processing to manage viscosity and gel strength. Overheating causes irreversible protein denaturation; underheating prevents proper gelatin formation. Primetech DSI systems for Pioneer Jellice India have demonstrated this capability — heating gelatin liquid from 50–55°C to 145°C using 7 kg/cm²g saturated steam at 500 kg/hr capacity — pushing the temperature right to the limit required for sterilisation of collagen-derived products.