Results 31 to 40 of about 56,492 (324)

CFD Simulation for the Pasteurization of Fruit Puree with Pieces

Chemical Engineering Transactions, 2014
Thermal pasteurization is a technique widely utilized in the industry to reduce the microbial content of foods and increase their shelf life. The food pasteurization is commonly carried out in continuous process where the food undergoes to a rapid ...
L. D’Addio, F. Di Natale, A. Budelli, R. Nigro   +3 more
doaj   +1 more source

Inactivation Kinetics of Coxiella burnetii During High-Temperature Short-Time Pasteurization of Milk

Frontiers in Microbiology, 2022
The Gram-negative, obligate intracellular bacterium Coxiella burnetii is the causative organism of the zoonosis Q fever and is known for its resistance toward various intra- and extracellular stressors. Infected ruminants such as cattle, sheep, and goats
Marcel Wittwer, Philipp Hammer, Martin Runge, Peter Valentin-Weigand, Heinrich Neubauer, Klaus Henning, Katja Mertens-Scholz   +6 more
doaj   +1 more source

Non-Thermal UV-C Pasteurization: An Effective Method for Microbial Reduction in Liquid Foods [PDF]

BIO Web of Conferences
Thermal pasteurization, while effective, can compromise the nutritional quality and sensory attributes of food products but involves high energy consumption, nutritional degradation, and its appeal due to heat.
Kamilla Amanda Alya, Mardhiyah Aina, Visinanda Agastya, Harjunowibowo Dewanto   +3 more
doaj   +1 more source

Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice

Antioxidants, 2020
The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid ...
Lara Etzbach, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, Fabian Weber   +5 more
doaj   +1 more source

Comparative analyses of holder pasteurization vs. HTST pasteurization for donor milk: a cost-minimization study applicable to human milk banks

International Breastfeeding Journal, 2023
Background High-temperature short-time (HTST) pasteurization (72–75 °C, 15 s) is an alternative treatment to traditional Holder pasteurization (HoP) (62ºC, 30 min) for donor milk.
Diana Escuder Vieco, Jorge Arenas Vidal, Paula Rojas García, Marino J Gónzález, Nadia Raquel García Lara, Carmen Rosa Pallás Alonso   +5 more
doaj   +1 more source

The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry [PDF]

, 2015
peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed ...
Beresford, Tom, Cotter, Paul D., Fenelon, Mark, Gopal, Nidhi, Hill, Colin, Ross, R Paul   +5 more
core   +1 more source

The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham

Foods and Raw Materials
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and ...
Nasim Azizpour, Seyed Hadi Razavi, Mehran Azizpour, Esmaeil Khazaei Poul   +3 more
doaj   +1 more source

Application of low enthalpy geothermal fluid for space heating and cooling, honey processing and milk pasteurization

Case Studies in Thermal Engineering, 2019
In recent times geothermal industries are more focused towards other utilization rather than the electricity generation using geothermal water. Space heating and cooling, Honey processing and Milk pasteurization through geothermal water are some of such ...
Kriti Yadav, Anirbid Sircar
doaj   +1 more source

Infusion pasteurization of skim milk: Effects of different time-temperature combinations [PDF]

, 2007
Infusion pasteurization technology was used in different time-temperature combinations for heat treatment of skim milk and compared to untreated skim milk and a standard pasteurization treatment.
Hammershøj, M., Hougaard, A.B., Ipsen, R.   +2 more
core  

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

Agribusiness, EarlyView.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source