Results 101 to 110 of about 40,143 (193)

Feasibility of hydrodynamic cavitation, in line with HTST pasteurization, for inactivating sporeformers and spores in skim milk.

, 2018
Sporeformers and their endospores are of concern for the dairy industry due to their thermal resistance. A previous study conducted in our laboratory revealed the effectiveness of a 6- to 8-pass cavitation effect (CE), in combination with batch ...
Monteagudo, S. M., Anand, S., Chaudhary, P.   +2 more
core   +1 more source

Influence of cow-associated variables, protein content, and pasteurization on protease activities in bovine milk.

Journal of Dairy Science
Activities of plasmin, cathepsin D, cathepsin B, and tripeptide aminopeptidase were measured in milk from 41 individual cows, with raw milk and corresponding pasteurized aliquots incubated at 37°C for 0, 1, and 7 d.
T. Racca, Aritra Sinha, M. Affolter, D. Goulding, J. O'Regan, A. L. Kelly   +5 more
semanticscholar   +1 more source

High temperature short time (HTST) camel milk pasteurization pilot plant

, 2015
This paper reports on the design and fabrication of a High Temperature Short Time (HTST) camel milk pasteurization pilot plant. The objective of this project is to design and fabricate a low cost and practical camel milk pasteurization pilot plant which ...
Chua Y.L., Tay T.T.
core  

Evaluation of Thermal Performance and Energy Efficiency of a Continuous Milk Pasteurization System Using a PTFE Pipe and Vegetable Oil Heating Medium

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Continuous milk pasteurization systems require efficient heat transfer and energy utilization to ensure product safety and processing efficiency. However, the performance of systems utilizing alternative heating media, such as vegetable oil, is limitedly
Agus Sutejo, Gilang Ramdani, Muhammad Juliandika, Dinur Saptiadi   +3 more
semanticscholar   +1 more source

Impact of PEF and thermal processing on apple juice shelf life

Iranian Journal of Microbiology, 2011
Background and Objectives: Pulsed electric field (PEF) is a novel emerging technology which is believed to have the potential to substitute conventional thermal pasteurization (HTST).
AE Torkamani
doaj  

Effects of thermal versus non-thermal microbial decontamination treatments on quality and bacterial community in prepared deboned chicken feet: a PacBio SMRT sequencing-assisted comparison

International Journal of Food Properties
We compared the effects of thermal and non-thermal treatments on the microbial safety and quality of prepared deboned chicken feet (PDCF). Samples were subjected to high-temperature short-time pasteurization (HTST, 75°C, 30 s), low-temperature long-time ...
Chunxiao Zhou, Yidan Zheng, Yijun Chen, Chuanqi Yue, Zhuoyi Zhou, Xianling Yuan   +5 more
doaj   +1 more source

HELICAL TUBE HEAT EXCHANGER DESIGN FOR MILK PASTEURIZATION PROCESS WITH HIGH TEMPERATURE SHORT TIME

Rekayasa Mesin
The most common issue facing by the beverage industry is to maintain the cleanliness of a product. It is very important to note, especially for milk pasteurization process to kill bacteria, thus a heat exchanger is required.
Aji Abdillah Kharisma, Sri Poernomo Sari, Mochammad Fiqri Suhada   +2 more
doaj   +1 more source

Thermal Strategies for Bioactive‐Rich Juice Stability: Metabolomic and Sensory Insights Into HTST and MTST Pasteurization

Journal of Food Process Engineering
ABSTRACTThis study evaluated the effect of two types of pasteurization, high‐temperature short‐time (HTST, 95°C/8 s) and mild‐temperature short‐time (MTST, 76°C/19 s), on bioactive composition, sensory attributes, rheological behavior, in vitro antioxidant capacity, and physicochemical properties of a blended juice composed of apple, orange, kale ...
Michele Utpott, Giovana Domeneghini Mercali, Eduardo Madruga Melo, Luana Peixoto Mallmann, Bruna Tischer, Eliseu Rodrigues, Alessandro de Oliveira Rios, Simone Hickmann Flôres   +7 more
openaire   +1 more source

HTST Milk Processing: Evaluating the Thermal Lethality inside Plate Heat Exchangers

, 2020
: In the design of HTST processes, the lethality inside the plate heat exchanger and the heat loss at the holding tube are usually neglected. Thus, the thermal processing becomes more intensive than required and nutrient and sensorial losses may occur ...
Fernandes R, Tadini C C, J M Pinto, Catadini@usp Br, J A W Gut   +4 more
core  

Effects of Vacuum Pasteurization on the Nutritional, Sensory and Microbiological Properties of Orange (Citrus × sinensis) and Carrot (Daucus carota L.) Nectar

Applied Microbiology
This study involved the evaluation of the effect of vacuum pasteurization on physicochemical characteristics (pH, total soluble solids, titratable acidity, chroma, tone, IO, vitamin C, 5-hydroxymethylfurfural), microbiological properties (Staphylococcus ...
Llerena-Silva Wilma, José Burgos, Jacqueline Ortiz, Iván Samaniego, Jhunior Marcia, Molina José, Christian Vallejo, Ignacio Angós, Ajitesh Yaday, Ricardo Santos Alemán   +9 more
doaj   +1 more source