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is held at a high temperature for a shorter period of time, thereby reducing the thermal damage for sensitive products such as milk. There are two groups of direct systems:
* Injection-based, where the high-pressure steam is injected into the liquid. It allows fast heating and cooling, but is only suitable for some products. As the product comes in contact with the hot nozzle, there is a possibility of local overheating.
* Infusion-based, where the liquid is pumped through a nozzle into a chamber with high-pressure steam at a relatively

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