HTST stands for High Temperature Short Time, and it is a term commonly used in the food and beverage industry to describe a method of pasteurization. HTST is a process that involves heating a liquid or food product to a high temperature for a short duration in order to eliminate or reduce harmful pathogens, while minimizing the impact on the flavor, texture, and nutritional value of the product.
During HTST pasteurization, the liquid or food product is rapidly heated to a temperature of around 161°F (71.7°C) and held at this temperature for a period of around 15-30 seconds. This rapid heating and short duration ensure the destruction of bacteria, viruses, and other microorganisms that can cause foodborne illnesses, without causing significant changes in the product's taste, consistency, or nutritional content.
HTST pasteurization is commonly used in the processing of dairy products, juices, sauces, soups, and other liquid or semi-liquid food products. It is an efficient and cost-effective method that helps to ensure product safety and extend shelf life. By quickly heating the product to a high temperature and then rapidly cooling it, HTST pasteurization eliminates the need for higher heat treatments that may alter the product's quality.
In summary, HTST refers to a pasteurization method that involves heating a liquid or food product to a high temperature for a short time, effectively killing harmful microorganisms while minimizing the impact on the product's taste, texture, and nutritional value.
