Neil Mermelstein

Neil H. Mermelstein

High-temperature, short-time processes, as the name implies, use higher temperatures and shorter times than conventional thermal processes to achieve pasteurization and sterilization of foods and beverages. Because the products are exposed to high temperatures for short times, there is minimal degradation of the products.

High-capacity (60-kW) cylindrical microwave heater with two consecutive in-line reactors, manufactured by Industrial Microwave Systems and installed in the CAPPS pilot plant at North Carolina State UniversityIn general, temperatures and times for HTST range from 161ºF for 15 sec used for pasteurization of milk to higher temperatures for shorter times. Use of temperatures above 280ºF…

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About the Author

IFT Fellow
Editor Emeritus of Food Technology
[email protected]
Neil Mermelstein

In This Article

  1. Food Processing & Packaging