- About us
- Asset Management
- Home
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- Production and operation
- 01, Production systems and operations management
- 02, Operations Strategy
- 03, Tours of operations
- 04, Forecasting
- 05, Product Design and Operations
- 06, Capability Planning and Facility Location
- 07, Selecting the Process Structure and Technology
- 08, Process Design and Facility Layout
- 09, Waiting or Queueing System
- 10, Job design, Work methods, and Organization
- 11, The Quality management system
- Quality Management Doctor
- Aseptic production of milk and juice
- 00.Introduction
- 01.UHT processing
- 02.Aseptic packaging
- 03. Sterilising Effect
- 04. H2O2 as a sterilant
- 05. Packaging material
- 06. Application of microbiology to UHT processing and aseptic packaging
- 07. Installation
- 08. Cleaning and house keeping
- 09. Commissioning
- 10. Changes during milk processing
- 11. Product changes during storage
- 12. Quality control of aseptic product-Part1
- 12. Quality control of aseptic product-Part2
- Bacteria, virus an human life
- Food Safety and Microbial Quality
- Keeping Cows Cool and Comfortable to Improve milk production of cow
- Operation and quality management
- Aseptic production of milk and juice
- Quality Management Doctor
- OCE to measure the personnel performance？
- TPM world class management
- Team building
运营卓越Operational excellence
01.UHT processing
English
Summary
Food products are processed by UTH Methods in order to obtain a commercially sterile product. Rapid heating, short holding and rapid cooling minimise the occurrence of chemical change. A short description is given of the principles involved in indirect and direct heating systems.