Contained here are links to various publications regarding research performed employing MicroThermics equipment.
Page 2
Page 3
The National Food Laboratory
Evaluation of Front-face Fluorescence for Assessing Thermal Processing of Milk
Gerry P. Schamberger 1 , and T heodore P. Labuza
1 The authors are with Dept. of Food Science and Nutrition, Univ. of Minnesota, 1334 Eckles Ave., St. Paul, MN 55108.
Abstract Excerpt:
The use of front-face fluorescence spectroscopy (FFFS) was assessed for its ability to monitor the development of Maillard browning in milk during thermal processing. Skim milk was processed using a Microthermics thermal processing system for a range of conditions from 70 °C to 140 °C from 3 to 30 s.
California Dairy Research Foundation
Stability of Foods Containing Dairy Ingredients Processed Under Ultra High Temperature Conditions
Phillip Tong, Cal Poly SLO
INSOLUBLE PROTEIN PARTICLES
Excerpt:
The ingredients are mixed in a 10 gallon tank and subjected to UHT treatment, in a UHT/HTST Microthermics Lab Unit equipped with an NIRO-SOAVI Type NS2006H Homogenizer operating in a double stage at 500/2500 psi (35.16/175.78 kg/cm2), at 287 F (141.66 C) for 6 sec.. The coffee flavored beverage is then packed under sterile conditions in a Microthermics Clean Fill Hood equipped with a High Efficiency Purified Air (HEPA) air filter. After 45 days, the coffee flavored ready-to-drink beverage shows no signs of sedimentation upon visual inspection.
IMPROVED LIQUID COFFEE CONCENTRATES
Example 1 3.9 Kg of an all Arabica coffee French roasted and ground is blended with 2.57 Kg of a French roasted and ground Arabica/Robusta blend. This coffee is loaded into an extraction column about 6 inches in diameter and four and a half feet tall. The cap, which includes an exit port with a screen to contain the R & G coffee, is placed on the column. Nitrogen gas is used to flush air from the extraction system. Deaerated distilled water heated to82 C is pumped counter- currently through the bed of coffee at about 1.9liter/minute. 45.2 Kg of extract containing 3.89% solids is obtained and cooled to about29 C. This extract is filtered through a 10 micron pleated glass filter cartridge to remove sediment and then heat treated for an equivalent time of 21.2 seconds at an equivalent temperature of145 C using a MicroThermics model 25DH UHT/HTST unit to produce a concentrate.
Thermal and Storage Stability of Nutraceuticals in a Milk Beverage Dietary Supplement
Authors: Uzzan, M. 1 ; Nechrebeki, J. 1 ; Labuza, T.P. 1
Abstract:
Under the Dietary Supplement Health and Education Act (DSHEA), fluid skim milk can be used to serve as a vehicle to deliver certain metabolites (nutraceuticals or new dietary ingredients), which provide health benefits as related to aging problems for those over 55. This opens a new avenue for an increase in milk consumption and may replace taking pills. Milk beverages enriched with various nutraceutical ingredients (soy isoflavones, glucosamine, chondroitin sulfate, creatine, and lactoferrin) were thermally processed at different combinations of temperatures from 72 to 138 °C for different holding times using a Microthermics pilot plant thermal processing unit and were incubated at refrigeration, room, or elevated storage temperatures. Residual concentrations of the active compounds were measured by high performance liquid chromatography or by immunodifusion (for lactoferrin) and degradation kinetics were determined. Results showed a very good stability of isoflavones and chondroitin sulfate in the milk environment while glucosamine, lactoferrin, and creatin showed only limited stability at either processing or storage. Glucosamine destabilized the milk protein system at boiling temperature or higher, which caused drastic precipitation in the heat exchangers. Nevertheless, all the tested nutraceutical compounds can be used to design milk beverage dietary supplements but an overrun of over 25% may be required for some of them.
Prepared Foods
Recorded presentation
Title: Formulating For And With Steam Injection Processing
Presenter: John Miles Ph.D. - President
Company: MicroThermics
Presentation Date: 09/19/2005
|
|
|
| by Stevens, Luke Alan; Schmelzer, Wade Nolan |
Excerpt:
Example 7
The product from Example 1 (23.5 grams) was slurried with water (4037.6 grams) at 80.degree. C. and allowed to cool to 50.degree. C. The dispersion was mixed with low pulp orange juice concentrate (938.9 grams Cargill, Inc.). The reconstituted juice was heated to 185.degree. C. using a continuous pasteurization system (Microthermics, Inc., UHT.backslash.HTST hybrid), and subsequently homogenized on a two-stage homogenizer (Niro, Inc) at 3000 psi and 500 psi, respectively. The sterol containing orange juice was then hot filled into 12 fl. oz. (360 ml) glass bottles and rapidly cooled to room temperature. For comparison, a control product of orange juice from concentrate was prepared using the same procedures. The appearance, stability and settling characteristics of these products were monitored at room and refrigeration temperatures.
Coffee compositions with stable flavor characteristics and method of making
Excerpt:
[0185] The pH of the liquid extract coffee source is measured using an ORION model 290A pH meter. The pH is observed to be 5.062. The coffee source comprising a liquid coffee extract is heated in a MicroThermics Model 25DH UHT/HTST unit using a preheat temperature of 180.degree. F., a flow rate of 2 liters/minute, a hold temperature of 290.degree. F. for a hold time of 6 seconds. The liquid coffee extract is cooled to a temperature of 45.degree. F. and packed into bottles.
KANTOU SHOKUKEN CO., LTD
Page 2
Page 3
