Results 161 to 170 of about 6,641 (208)

Elaboration and kinetic modelling of the formation of a biochemical marker to quantify HTST processing

Food Research International, 2003
This study is aimed at developing a new Time-Temperature Integrator (TTI) in order to quantify the effects of High Temperature Short Time (HTST) processing on food quality. A product of non-enzymatic browning was selected as a potential marker and its formation was studied in a glucose/serine system, by means of absorbance measurements at 285 nmn.
Adeline Goullieux
exaly   +2 more sources

Control of insects and mites in grain using a high temperature/short time (HTST) technique

Journal of Stored Products Research, 2000
Wheat infested with grain mites (Acari) and Sitophilus granarius, and maize infested with Prostephanus truncatus, were exposed to hot air in a CIMBRIA HTST Microline toaster((R)). Inlet temperatures of the hot air were in the range of 150-750 degrees C decreasing to outlet temperatures in the range of 100-300 degrees C during the exposure period.
, Mourier, , Poulsen
exaly   +3 more sources

Evaluation of High Temperature-Short Time (HTST) Blanched Frozen Sweet Corn

Journal of Food Science, 1988
ABSTRACT The effects of HTST blanching and steam blanching parameters on enzyme activities, moisture content, drip loss, sheer force, sensory attributes, and consumer acceptability of frozen sweet corn were determined. Complete inactivation of catalase and peroxidase required HTST treatments of 60 psi and 75 psi, respectively ...
M.R. McDANIEL, M.W. MONTGOMERY, D. LATHAM, D.S. LUNDAHL   +3 more
exaly   +2 more sources

Quality changes in HTST processing of rice parboiling

Journal of the Science of Food and Agriculture, 1994
AbstractPaddy soaked to saturation level, when treated at a high temperature for a short time in a mechanical sand roaster is parboiled and dried in a single pass of 47 s duration. The extent of drying depends on the sand temperature. The sand temperature is critical as it decides the associated quality changes in the milled rice.
P Pillaiyar, K Singaravadivel, H S R Desikachar   +2 more
openaire   +1 more source

HTST Inactivation of Peroxidase in a Computer‐Controlled Reactor

Journal of Food Science, 1985
Computer control of the movement of a sample holder and thermocouple into a high temperature steam reactor was found to be an effective system for studying the HTST inactivation of peroxidase. For the kinetic analysis of the heat activation of peroxidase at temperatures above 100°C a fit of the remaining percent of activity to a pseudo‐kinetic model ...
JAIRUS R. D. DAVID, C. F. SHOEMAKER
openaire   +1 more source

Pasteurization Efficiency of a HTST System for Human Milk

Journal of Food Science, 1996
ABSTRACT An economical, small scale heat processing device was studied for rapid and efficient pasteurization of human milk while preserving immunoglobulins A,G and M. Using a continuous flow HTST milk pasteurizer, human milk inoculated with E. coli (10 6
J. DHAR, J. FICHTALI, B.J. SKURA, S. NAKAI, A.G.F. DAVIDSON   +4 more
openaire   +1 more source

Heat Treatment of Milk: Pasteurization (HTST) and thermization (LTLT)

2022
Thermization and pasteurization are the two least intense heat treatments used in the dairy industry. Thermization is primarily used as pre-pasteurization treatment to limit the growth of psychrotrophic bacteria. These bacteria produce heat-resistant enzymes which can cause spoilage of milk and other products made after subsequent heat treatment ...
openaire   +2 more sources

A novel GaN HEMT degradation mechanism observed during HTST test

2018 IEEE International Reliability Physics Symposium (IRPS), 2018
The maximum drain current (Imax) reduction after high temperature short term (HTST) tests in RF-GaN HEMT was investigated. A “critical-voltage” like degradation was observed with voltage levels correlated with the pinch-off voltage of the MIS structure formed by the device field-plate terminal (FP).
F. Iucolano, A. Parisi, S. Reina, A. Chini   +3 more
openaire   +2 more sources

HTST hydrolysis of wood: Modelling of the kinetics and projections on reactor configuration

Wood Science and Technology, 1990
We present experimental data on hydrolysis of wood in high temperature short residence time (HTST) and low acid concentration conditions. Effects of temperature, acid concentration, particle size and liquid/solid ratio are discussed. A kinetic model is proposed which accounts for effects of temperature and acid concentration. This kinetic model is used
J.L. Madelaine, J.M. Bouvier, M. Gelus
openaire   +1 more source

Continuous Gel Formation by HTST Extrusion‐Cooking: Soy Proteins

Journal of Food Science, 1985
ABSTRACT The continuous production of gels of high moisture content is carried out by extrusion‐cooking, with a residence time of 30‐100 sec, using soy protein isolate as a model ingredient. The hot viscous extrudate can be collected in a mold, and gels upon cooling.
N. KITABATAKE, D. MÉGARD, J. C. CHEFTEL
openaire   +1 more source