Results 171 to 180 of about 6,641 (208)
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Ethanol fermentation of HTST extruded rye grain by bacteria and yeasts
Acta Biotechnologica, 1997AbstractHigh temperature extrusion cooking of rye was used as a pretreatment for ethanol fermentation, and yeasts and bacteria were compared for their fermentation rates. Extrusion cooking caused, on average, a 7.5% increase in ethanol yield in comparison to autoclaved samples.
Z. Czarnecki, J. Nowak
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A simple laboratory-scale HTST milk pasteurizer
Journal of Dairy Research, 1965SummaryA simple, quick, batch-type method for the laboratory-scale HTST pasteurization of milk is described and details of construction, operation, cleaning and sterilization of the apparatus are given. The heating and cooling curves approximate closely to those of commercial HTST milk-pasteurizing plants and the end-product, as measured by residual ...
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HTST-extrusion cooking in ethanol production from starchy materials
Enzyme and Microbial Technology, 1984Abstract Starch syrup for ethanol fermentation is conventionally produced by acid or enzymatic hydrolysis. Recently, however, promising results have been obtained using HTST-extrusion cooking in starch liquefaction. The starchy material was pregelatinized and preliquefied in a Creusot-Loire BC45 twin-screw HTST-extrusion cooker before simultaneous ...
Pekka Linko, Stina Hakulin, Yu-Yen Linko
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Process and equipment for UHT and HTST pre-sterilization
2020There are many possibilities for using continuous ultra high temperature (UHT)-sterilization in the food industry. This chapter discusses only heat transfer in aseptic process technology. The continuous UHT-sterilization procedures can be classified into two groups depending on the method of heat transfer: indirect heating and direct heating.
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The Effect of HTST and Holder Pasteurization on Bacterial Agglutination by Breast Milk
Current Nutrition & Food Science, 2017Background: Not only do infant formulas lack nutritional components supplied in breast milk, they lack a variety of maternal immune components normally transferred through breast milk, including microbial agglutinins. Bacterial aggregation by these agglutinins potentially reduces the likelihood of infection and is a critical step in the formation of ...
Emily Foltz +5 more
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Continuous Restructuring of Mechanically Deboned Chicken Meat by HTST Extrusion‐Cooking
Journal of Food Science, 1985ABSTRACT The continuous restructuring of mechanically deboned chicken meat (MDM) was attempted using twin‐screw extrusion‐cooking at high moisture contents (50‐80%), high temperatures (ca 150°C), short residence times (30‐240 sec) and low pressures (below 6 bars).
D. MÉGARD, N. KITABATAKE, J. C. CHEFTEL
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Effect of packaging materials and fluorescent light on HTST-pasteurized orange drink
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1989HTST-pasteurized orange drink packed in clear, green and amber glass bottles and coextruded wax laminated paper (TetraPak), was exposed to fluorescent light of 50–60 ft-C for 32 days at ambient room temperature. Chemical analysis revealed significant effect of packages and light on different quality parameters during storage ...
Abdus Sattar +3 more
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Holding time calculations in HTST and UHT pasteurizers
The retention time was evaluated considering the average speed for the pasteurization (HTST) and ultrapasteurization (UHT) process at a laboratory scale, using water as fluid. In the UHT process, the retention time was 2 seconds for a volumetric flow of 27.4 L/h in a tube with a diameter of 6.2 mm and a length of 0.51 m.Ixchel Gijón-Arreortúa +3 more
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Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers
Journal of Food Science, 1996ABSTRACT The type of flow and ratio of maximum to average velocity in the holding tube was studied for viscous, non‐Newtonian fluids. Appropriateness of the salt test in water for holding time determinations was also studied.
V.J. DAVIDSON, H.D. GOFF, A. FLORES
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THE CHARACTERISTICS AND PERFORMANCE OF A LABORATORY‐SCALE HTST MILK PASTEURIZING PLANT
International Journal of Dairy Technology, 1965SUMMARYAn apparatus for the HTST pasteurization of milk in the laboratory is described and satisfactory methods of operation and cleaning are given. Treatment of milk at varying flow rates within the temperature range 156°‐162°F, followed by determination of the residual phosphatase, showed that a flow rate of c 65 ml/min resulted in phosphatase ...
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