Ultra High Temperature (UHT)
GPTKB entity
Statements (23)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
food processing technique
|
| gptkbp:alsoKnownAs |
UHT processing
|
| gptkbp:differenceFromPasteurization |
higher temperature and shorter time
|
| gptkbp:effectOnNutrients |
minimal loss
|
| gptkbp:effectOnTaste |
slight cooked flavor
|
| https://www.w3.org/2000/01/rdf-schema#label |
Ultra High Temperature (UHT)
|
| gptkbp:introducedIn |
1960s
|
| gptkbp:packaging |
aseptic packaging
|
| gptkbp:period |
2 to 5 seconds
|
| gptkbp:product |
UHT milk
UHT cream UHT juice |
| gptkbp:purpose |
kill bacteria and spores
|
| gptkbp:regulates |
regulated by food safety authorities
|
| gptkbp:result |
long shelf life
no refrigeration needed before opening |
| gptkbp:temperature |
135°C to 150°C
|
| gptkbp:usedFor |
cream sterilization
juice sterilization milk sterilization soup sterilization |
| gptkbp:bfsParent |
gptkb:Milk_Pasteurizers
|
| gptkbp:bfsLayer |
8
|