ASPECTS REGARDING THE PRESERVATION OF LIQUID FOOD PRODUCTS USING THE STERILIZATION PROCESS BASED ON DIRECT HEATING STEAM INFUSION

Preserving food in order to extend its shelf life is an important link in ensuring their quality. The ways in which this is done include a wide range of conservation techniques. Thermal technologies have been at the forefront of food preservation methods over time, temperature being one of the most important factors with a direct influence on food preservation, whether it is pasteurization-sterilization, whether it is freezing or lyophilization, its main action being the inactivation of microorganisms that cause food spoilage. The paper aims to present aspects regarding the preservation of liquid food products (juices obtained from fruits, beverages etc.), using the UHT process (Ultra High Temperature), with emphasis on sterilization by direct infusion. In addition to the most well-known commercial installations (industrial or pilot) currently on the market, the paper presents an experimental model of direct infusion sterilization installation, made within a research project with partners INMA Bucharest and ICDIMPH Horting.