Indirect use of sterilization equipment for pasteurization, high temperature short time sterilization (HTST) and ultra-high temperature sterilization (UHT).
采用间接式杀菌设备可进行巴氏杀菌、高温短时杀菌(HTST)和超高温瞬时杀菌(uht)。
In some situations using high temperature short-time sterilisation(HTST) may cause the obvious excessive pyrogenation, therefore resulting in a reduction in food quality or change on food flavor.
对近年来食品连续灭菌过程的研究进展进行了综述，指出了在某些情况下采用高温短时灭菌（HTST）可能导致明显的加工过头而造成食品质量下降或风味改变。
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