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Design and testing of a small scale indirect type ultra high temperature (UHT) milk sterilizer
Journal of Food Engineering, 1995Abstract A small scale ultra high temperature (UHT) sterilizer suitable for rural tropical cooperatives was designed and tested. An indirect, tubular type UHT sterilizer is better suited to small scale operation and low investment cost. A triple tube heat exchanger (TTHE) was designed for heating milk from 95 to 145 °C in the annulus of the triple ...
Ch.V.V. Satyanarayana +2 more
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International Dairy Journal, 1998
Skim milk was subjected to various temperature–time (70–130°C for 3–1800 s) treatments in a pilot-scale ultra-high temperature (UHT) plant using a direct steam injection (DSI) system. The rates of denaturation and aggregation of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were determined by quantitative polyacrylamide gel electrophoresis while that
David J. Oldfield +3 more
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Skim milk was subjected to various temperature–time (70–130°C for 3–1800 s) treatments in a pilot-scale ultra-high temperature (UHT) plant using a direct steam injection (DSI) system. The rates of denaturation and aggregation of β-lactoglobulin (β-lg) and α-lactalbumin (α-la) were determined by quantitative polyacrylamide gel electrophoresis while that
David J. Oldfield +3 more
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Heat Treatment of Milk | Ultra-High Temperature Treatment (UHT): Aseptic Packaging
2011Aseptic packaging is the filling of a commercially sterile product into sterile containers under sterile conditions and sealing the containers so that reinfection is prevented. The three main processes used commercially, either individually or in combination, to sterilize packaging materials prior to aseptic filling are irradiation (gamma rays, pulsed ...
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2023
The demand for aseptically packed ultra-heat-treated milk (UHT) with a validated long shelf life has been gradually increasing worldwide. However, extracellular enzymes secreted by psychrothrophic bacteria that are present in raw milk can hydrolyse milk protein and cause quality defects in the final UHT product.
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The demand for aseptically packed ultra-heat-treated milk (UHT) with a validated long shelf life has been gradually increasing worldwide. However, extracellular enzymes secreted by psychrothrophic bacteria that are present in raw milk can hydrolyse milk protein and cause quality defects in the final UHT product.
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Food Research International
This research utilized a laser particle size distribution analyzer, stability analyzer, atomic force microscope, fluorescence spectrophotometer, and ultra - performance liquid chromatography - mass spectrometry instrument to compare the impacts of pasteurization (PAST), ultra - high temperature instantaneous (UHT) sterilization, and ultra - high ...
Yi, Zhao +5 more
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This research utilized a laser particle size distribution analyzer, stability analyzer, atomic force microscope, fluorescence spectrophotometer, and ultra - performance liquid chromatography - mass spectrometry instrument to compare the impacts of pasteurization (PAST), ultra - high temperature instantaneous (UHT) sterilization, and ultra - high ...
Yi, Zhao +5 more
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Proteolysis in Ultra-High-Temperature (Uht) Milk: Causes, Assessment, and Remedies
2023Suvartan G. Ranvir +5 more
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Ultra-high-temperature (UHT) treatment of milk: comparison of direct and indirect modes of heating
2002UHT processing of milk and its subsequent storage causes several changes which affect the shelf-life of UHT milk although it remains 'commercially sterile'. These changes include whey protein denaturation, protein-protein interaction, lactose-protein interaction, isomerisation of lactose, Maillard browning, sulphydryl compound formation, formation of a
Datta, Nivedita +3 more
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Sustainable Requirements and Value Proposition for Milk Ultra-High Temperature (UHT) Packaging
Supply Chain Forum, 2020Ana X Halabi-Echeverry
exaly
The Effects of Packaging Type and Storage Temperature on Some of UHT Milk Quality Indexes
Food Science and Technology International, 2023Aly Farag El Sheikha +2 more
exaly