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.
In 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…