Results 171 to 180 of about 40,143 (193)

Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers

Journal of Food Science, 1996
ABSTRACT 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
openaire   +1 more source

Characterization of protein aggregates in cream and skimmed human milk after heat and high-pressure pasteurization treatments.

Food Chemistry, 2023
Preservation processes applied to ensure microbial safety of human milk (HM) can modify the native structure of proteins and their bioactivities. Consequently, this study evaluated the effect of pasteurization methods (Holder pasteurization, high ...
Negar Gharbi, D. Stone, N. Fittipaldi, S. Unger, D. O’Connor, Y. Pouliot, A. Doyen   +6 more
semanticscholar   +1 more source

A simple laboratory-scale HTST milk pasteurizer

Journal of Dairy Research, 1965
SummaryA 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 ...
openaire   +1 more source

THE CHARACTERISTICS AND PERFORMANCE OF A LABORATORY‐SCALE HTST MILK PASTEURIZING PLANT

International Journal of Dairy Technology, 1965
SUMMARYAn 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 ...
openaire   +1 more source

Post‐pasteurization contamination and shelf‐life of HTST‐pasteurized milk when filled in a Liqui‐Pak® conventional or Model 820A cartoning machine

International Journal of Dairy Technology, 1983
Bacterial contamination of pasteurized milk filled in a Liqui‐Pak®Model 820A cartoning machine has been examined. Compared with the conventional piston type, this new machine incorporates a number of design features to reduce or eliminate contamination during filling.
MONIKA J. A. SCHRÖDER, MICHAEL A. BLAND
openaire   +1 more source

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, Adriana Esparza-Ruiz, Yamile Pérez-Padilla, Claudio Omar DelaRosa-Zarate   +3 more
openaire   +1 more source

Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice

Journal of Food Science, 1986
ABSTRACT Single‐strength orange juice with dissolved oxygen levels of 0.6, 1.8, 6.5, and 10.1 ppm was pasteurized at 85°C for 7 sec using a pilot‐scale, high temperature‐short time, tubular, heat exchanger. The product was aseptically bottled under nitrogen and stored for 5 months at 22°C.
D. J. TRAMMELL, D. E. DALSIS, C. T. MALONE   +2 more
openaire   +1 more source

Automated control of high temperature short time pasteurization

Food Control, 1996
Cascade and multivariable control of a high temperature shot? time (HTST) pasteurization system were tested and compared with the performance of single-loop feedback control.
Ali Cinar
exaly   +1 more source

Pinch Analysis of Heat Exchanger Networks in A Simulated Milk Pasteurization Plant

Journal of Food, Culinary, and Nutrition
The dairy industry depends on milk pasteurization to achieve both product safety and nutritional value  through  its  controlled  heat  treatment  process.
G. J. Sanyoto, Novita Ika Putri
semanticscholar   +1 more source

GA-Based PID Control Strategy for Temperature Stabilization in Breast Milk Flash Heating Pasteurization

Autonomous Infrastructure, Management and Security
Breast Milk is the best and most complete source of nutrition for newborns up to six months of age. It contains antibodies and balanced nutrients, including carbohydrates, proteins, fats, vitamins, and minerals, which support infant growth and protect ...
M. Aminullah, Mochammad Rusli, Erni Yudaningtyas   +2 more
semanticscholar   +1 more source