Contained here are links to various publications regarding research performed employing MicroThermics equipment.
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THERMAL INACTIVATION KINETICS OF Escherichia coli AND Alicyclobacillus acidoterrestris IN ORANGE JUICE
By
VERTIGO MOODY
Excerpt:
Experimental Apparatus
The experimental apparatus used in these experiments was the Microthermics UHT/HTST Lab-25 lab-scale pasteurizer unit (Figure 2-1). All the heat exchangers of the apparatus were shell and tube. The unit had two product inlets leading to the product pump (Figure 2-2). Each inlet was equipped with a plug valve to control product flow. The system was started by connecting a product reservoir to one inlet and a water reservoir to the other inlet. The valve to the water reservoir was opened to provide water to the system while operating conditions were being established and stabilized. Once the system had reached steady state (stabilized at the desired operating conditions), the valve to the product reservoir was opened to introduce product as the valve to the water reservoir was closed. The main body of the pasteurizer was divided into three sections consisting of the heater, hold tube, and chiller sections. Both the heater and chiller sections were shell and tube heat exchangers made of stainless steel tubing with an outer diameter of 0.375 in (0.9525 cm), wall thickness of 0.049 in (0.1244 cm) and length of 228 in (579.12 cm). The hold tubes also had an outer diameter of 0.375 in (0.975 cm) but wall thickness of 0.035 in (0.0889 cm) and length of 200 in (508 cm) for each section of the hold tube for a total length of 400 in (1016 cm). Using hot water as the heating medium, the temperature of the product exiting the heater was controlled by adjusting the steam pressure used to generate the hot water by a manual pressure flow control valve. The hold tube section consisted of a series of tubes whose length could be adjusted by adding extension tubes at the hold tube jumper panel. Hold times varied according to the flow rate of the product and extension tubes used to extend the length of the hold tube section for the appropriate residence time. Adjusting the speed of the product pump controlled the flow rate of the system, which was measured by collecting a volume of product exiting the system in a known period of time. The chiller section used a 50/50 mixture of water and propylene glycol as the cooling medium. To maintain pressure when the product temperatures approached their boiling point in the system, an adjustable back-pressure valve was located after the chiller section prior to the product exiting the system. To monitor the temperature of the product and heating medium, thermocouple probes were located at various points within the flow stream of the product and heating medium.
GFTC Annual Report
Excerpt:
Equipment News
As always, we continue to help clients seek out and find suitable equipment for their needs. In some cases, the equipment is available at GFTC through partner organizations. For example, through the collaboration with the Food Science Department of the University of Guelph, a new compact pilotscale Microthermics HTST/UHT unit has been installed in our dairy pilot plant. This unit is also equipped with homogenizing capabilities and has a great potential for research, teaching and carrying out small pilot scale runs.
MODIFYING FATTY ACID COMPOSITION OF BOVINE MILK
BY ABOMASAL INFUSION OR DIETARY SUPPLEMENTATION OF
SEED OILS OR FISH OIL
By
Aloka B. P. A. Bandara
Abstract Excerpt:
Milk quality
Raw milk from each cow was processed within 24 h of collection. Milk was pre warmed to 60 0C and homogenized (first stage = 13.6 Mpa, second stage = 3.4 Mpa) using a laboratory homogenizer (APV Gaulin, Inc., Model 15MR, Everett, MA). This was immediately followed by pasteurization at 74 0C for 15 sec in a laboratory-scale high-temperature short-time pasteurizing system (UHT/HTST Lab-25, Microthermics, Inc., Raleigh, NC). Processed product was cooled to 10 0C and stored at 3.3 0C in stainless steel cans with lids.
Mary F Paine , Wilbur W Widmer , Heather L Hart , Susan N Pusek , Kimberly L Beavers , Anne B Criss , Sherri S Brown , Brian F Thomas and Paul B Watkins
Excerpt:
To facilitate the administration of the original and FC-free GFJ for clinical testing, each juice was pasteurized at 195 °F for 8 s and cold-filled in 300-mL portions into labeled 480-mL glass bottles by using a Microthermics Model 25 pasteurizer (Raleigh, NC). The bottles were sterilized just before filling, and the filled bottles were then immediately frozen to –20 °C, packaged in styrofoam coolers, and shipped to the General Clinical Research Center at the University of North Carolina (Chapel Hill, NC).
APPLICATION OF WEIBULL TYPE DISTRIBUTION OF
RESISTANCES MODEL TO THERMAL RESISTANCE OF LISTERIA
INNOCUA IN VANILLIN CONTAINING ORANGE JUICE.
C.D. Char1, S.N. Guerrero and S.M. Alzamora.
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires.
Excerpt:
2.2. Juice preparation
Concentrated orange juice (65 ºBrix) was specially prepared without additives by ECA Agroindustrias S.A.
Diluted juice (pH 3.5) was prepared from concentrate by adding sterile water (water/juice = 6/1) and pasteurized
at 72ºC for 14 seconds using a Microthermics UHT/HTST Lab- 25DH (Raleigh, USA) unit and collected in a
biological safety cabinet (Nuaire Inc., USA).
Interactions of Precipitated Calcium Carbonate (PCC) with Proteins in the Calcium Fortification of Dairy and Non-Dairy Beverages
S. D. COX and J. L. Miller
Abstract Excerpt:
UHT Procedure
Done at Cornell Dairy Pilot Plant
• Formulas (with and without 100% RDA PCC):
– Fresh milk (Cornell Dairy)
– Soy milk (6% soymilk powder, 5% sugar)
– 5% calcium caseinate
– 5% soy protein isolate
• Mix powders and water or milk at 140°F for 5 min. (25-
30 lb/batch)
• Homogenize at 140°F in 2 stages (2000 and 500 psi)
• UHT pasteurize (Microthermics equipment)
– 1 liter/min. flow rate
– 285°F (3 sec. exposure time)
• Package in 1/2 gal. containers (not asceptic)
• Refrigerate
In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream K.
Manderson,[1] M. Pinart,[1] K. M. Tuohy,[1] W. E. Grace,[1] A. T. Hotchkiss,[2] W. Widmer,[3] M. P. Yadhav,[2] G. R. Gibson,[1] and R. A. Rastall[1] *
Abstract Excerpt:
The tank was then agitated for 30 min, and the slurry was pumped into a pasteurizer (MicroThermics HTSL Lab-25, Raleigh, NC) configured with 7.75-mm-inner-diameter tubing in the heat exchangers (400-ml volume heating, 400-ml hold, 400-ml volume cooling). The pasteurizer was adjusted to a heating temperature of 120°C, a back pressure of 310 to 380 kPa (to prevent boiling), and a flow rate of 1,200 ml/min with water prior to pumping the slurry. After switching to the slurry, the steam input temperature had to be increased slightly to give a slurry temperature of 120°C. As set up, the slurry was thus heated to 120°C within 20 s, held at the temperature for 20 s, and then cooled to 14°C within 20 s. Temperature drop in the hold tube assembly was less than 4°C.
Avaliação do procedimento de limpeza CIP (Cleaning in Place) em planta piloto de
esterilização contínua após processamento asséptico de leite integral UHT
inoculado com B.cereus 0486
André Pereira de Araújo Jr., Cristiana de Paula Pacheco,
Pilar Rodriguez de Massaguer
Faculdade de Engenharia de Alimentos – UNICAMP
Excerpt:
Avaliação do procedimento de limpeza CIP (Cleaning in Place) em planta piloto de esterilização contínua após processamento asséptico de leite integral UHT inoculado com B.cereus 0486 André Pereira de Araújo Jr., Cristiana de Paula Pacheco, Pilar Rodriguez de Massaguer Faculdade de Engenharia de Alimentos – UNICAMP
FOOD SCIENCE & NUTRITION NEWSLETTER
UNIVERSITY OF M I N N E S O TA
DEPARTMENT OF FOOD SCIENCE AND NUTRITION
Excerpt:
The committee selected three major pieces as first purchases: a Buhler twin screw extruder and fluid bed dryer; a Scherping pilot scale horizontal cheese vat, cheese dewheying/ salting conveyor, and control system; and a MicroThermics® HTST/UHT laboratoryscale processing system.
