High-temperature short-time pasteurization

High-temperature short-time pasteurization, or HTST, is a flash pasteurization technique that heats products to 72°C to 76°C for 15 to 20 seconds. This process not only extends shelf life by eliminating harmful microorganisms like Coxiella burnetii but also affects the product's characteristics due to enzymatic changes or protein denaturation. Commonly pasteurized items include milk, beer, eggs, and juices. Post-pasteurization, it's crucial to keep products refrigerated to prevent recontamination. The HTST pasteurization process begins with the product entering a balance tank, then moving under reduced pressure to the regenerator section where it's pre-warmed.