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Thermal Process Comparison
Batch, continuous and ultra-high-temperature are three different products, not three prices for the same one. Pick the route you are considering and the comparison returns its time and temperature, what it does to shelf life, and what it obliges you to build.
Compare against
Batch
Continuous
Ultra-high temperature
All Three Routes Side by Side
| Route | Temperature | Hold | Storage | What it obliges you to build |
|---|---|---|---|---|
| Batch pasteurisation | 63 °C | Not less than 30 minutes | Chilled | A jacketed vessel and an agitator. No flow diversion device, no holding tube. |
| Continuous pasteurisation | 72 °C | Not less than 16 seconds | Chilled | A holding tube, an indicating thermometer and recorder-controller at its end, and a flow diversion device downstream of both. |
| Ultra-high temperature | 115-135 °C on our unit | 4-6 seconds | Ambient, filled aseptically or clean | Everything the continuous route needs, plus aseptic or clean filling and a tighter cleaning regime. |
Comparison Insights
Batch vs Continuous: The vessel route holds product for minutes rather than seconds, which is why some mixes are still made in a vat: ingredients dissolve during the heat step. The continuous route buys throughput and costs you a holding tube, a recorder-controller and a flow diversion device.
Batch vs UHT: This is the widest jump in the field. You gain ambient storage and lose the long dissolve time, and every obligation of the continuous route arrives at once.
Continuous vs UHT: Both are continuous, so the control philosophy is shared. The change is shelf life and filling: ambient product has to be filled aseptically or clean, and cleaning tightens with it.
Same route: Pick two different routes to see what changes between them.
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