UHT VTIS for sterilizing dairy products.

Aseptic processing system for sterilizing heat-sensitive and low-acid products such as milk, enriched milk, cream, soy milk, formulated dairy products, ice cream mixes, dairy desserts, as well as ESL (extended shelf life) products in the food, dairy, and nutraceutical industries.

Approximate capacity: up to 13,000 liters per hour.

Manufacturer | brand: Tetra Pak.

Model: VTIS (DHM).

Year: 1997.

Hour meter: 168203 hours.

The UHT (Ultra High Temperature) process, or Ultrathermal Treatment, is a food preservation technique that uses high temperatures to sterilize the product.

UHT VTIS uses direct steam injection to heat the product to ultra-high temperatures.

Operating Principle:

The operation can be divided into four stages:

- Pre-sterilization

- Production

- Aseptic Intermediate Cleaning (AIC)

- Cleaning in Place (CIP)

The VTIS is sterilized by circulating hot water under pressure for 30 minutes. After sterilization, the module is gradually cooled until it reaches production temperature. Finally, sterile water is circulated through the product circuit.

When a downstream tank or filling machine is ready, production can be started by filling the module via the buffer tank. The product displaces the water/product mixture to the drain or reject tank. A buffer tank with product chamber minimizes mixing phases.

If there is a product supply failure or a stoppage in the aseptic tank or filling machine, sterile water replaces the product and the module enters sterile water circulation mode.

During production, the product is preheated in a heat exchanger to around 80°C, and the thermal energy of the output product is regeneratively recovered. Instant heating to the sterilization temperature takes place in the steam injector by continuously injecting high-pressure steam into the product.