PILOT PLANT. Rapid Heat Processing of Fluid Foods by Steam Injection

Brown, Allan H.; Lázár, Marián; Wasserman, T.; Smith, George S.; Cole, Matthew

doi:10.1021/ie50504a077

Cited by 18 publications

(3 citation statements)

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“…The green juice was prepared as previously described (Knuckles et al, 1970). A steam injector, used for the rapid heat processing of fluid foods (Brown et al, 1951;Morgan and Carlson, 1960), was tested as a means of rapidly heating the green juice. Due to the back pressure caused by the discharge orifice and low flow rate, the coagulum plugged the injector.…”

Section: Design and Operation Of The Coagulation Systemmentioning

confidence: 99%

PRO-XAN process: design and evaluation of a pilot plant system for the coagulation and separation of the leaf protein from alfalfa juice

Bickoff¹,

Spencer²,

Mottola³

et al. 1971

J. Agric. Food Chem.

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A pilot plant coagulation system capable of handling over 90 gal of plant juice per hour was assembled and evaluated for the preparation of leaf protein concentrate. The effect of pH on the coagulation of the green juice protein and the resulting effect on the pilot plant coagulation system was determined.processing operation. The best starting material for the system was found to be juice, prepared from ammoniated freshly chopped alfalfa, with pH of 8.0-8.5. The ammonia treatment essentially eliminated carotenoid losses and caused denser and larger curds to form during coagulation, which facilitated their separation in the ractionation of fresh alfalfa into several valuable animal products, better suited than dehydrated alfalfa meal for

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Section: Design and Operation Of The Coagulation Systemmentioning

confidence: 99%

PRO-XAN process: design and evaluation of a pilot plant system for the coagulation and separation of the leaf protein from alfalfa juice

Bickoff¹,

Spencer²,

Mottola³

et al. 1971

J. Agric. Food Chem.

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“…Sterilization rates may be described conveniently by giving the numerical value of k, by giving the time required to pass through one logarithm cycle, or by giving the period of half-life, the length of time necessary for half of the microorganisms to be destroyed. The half-life period, <i/2, may be obtained from the rate-time Equation 1<1/2 = 0.693/fc (2) The classical Arrhenius equation is used by Johnson (11) to correlate temperature of sterilization with sterilization rate…”

Section: 303mentioning

confidence: 99%

“…Brown et al (2) describe another type of direct steam injection heater which eliminates the possibility of burned material collecting on the steam heated walls or pipes of the heater. The heater is constructed with tangential steam inlet to effect instantaneous heating of the medium, a very small holding chamber, and a fixed orifice discharge.…”

Section: In Commercial Installations Using Various Types Of Equipment...mentioning

confidence: 99%

Continuous Sterilization of Media in Biochemical Processes

Pfeifer¹,

Vojnovich²

1952

Ind. Eng. Chem.

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Thermische Fragen beim Sterilisieren und Pasteurisieren von Lebensmitteln

Heiss¹

1956

Fette, Seifen, Anstrichm.

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Ing. R. H e is s Ails dem Institut f u r Lebensmittelkdnologie und Verpackung, Mzinchen Ziel des Sterilisierens und Pasteurisierens ist die Abtotung bzw. Unschidlichmachung von in Lebensmitteln vorhandenen Mikroorganismen init einem Minimum an Qualitatsveranderungen. Um welche Mikroorganismen es sich dabei handelt, hangt in erster Linie von der Natur des haltbar zu machenden Substrates ab. Uber die Hitzeempfindlichkeit von Mikroorganismen, die Berechnung von Sterilisierprozessen und deren technische Durchfuhrung gibt es eine au5erordentlich umfangreiche, kaum mehr iibersehbare Liberatur, insbesondere amerikanischen Ursprungs, die z. T. mathematisch nicht leicht 1. Ascosporen eines Shimmelpilzes, Gattung Penicillium 2. Faulnisbildender Anaerobier N'r. 3679 3. Esherihia coli5 1.0 Williams und Mitarb.) '9 . Q i 2 ' O b T i k 0 c-70 8 . B u 3--5 70 1s 20 25 30 35 4. ,Sclerotien eines Shim--Z& iMin.3 melpilzes, Gattung Peni-Aus d N = -u -Nd Z ergibt sich durch Integration ( a = "00 cillium Proportionalitatsfaktor, fur t = konst.) * wenn No = die Zahl zum Anfangszeitpunkt t = 0 bedeutet und b) die Oberlebensquote; wird N = 1, so wird die Probe als steril definiert. Mit dem erforderlichen unteren Grenzwert der Zeit ZA fur N = 1 ergibt sich: Setzt man in der Bezsiehung (1) N = 0.1 No, so ergibt sich fur die betreffende Temperatur: u. z = log No = log 10 = I 0.1 No 1 a und deshalb Z = -; dieses Z wird in der amerikanisfhen Literatur mit "Decimal reduction time" bezeichnet, d. h. als die 'avgl. J. R. Esty u. A. E. Steveniton, J. Inf. Dis. 36, 486 [ 19251.

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PILOT PLANT. Rapid Heat Processing of Fluid Foods by Steam Injection

Cited by 18 publications

References 1 publication

PRO-XAN process: design and evaluation of a pilot plant system for the coagulation and separation of the leaf protein from alfalfa juice

PRO-XAN process: design and evaluation of a pilot plant system for the coagulation and separation of the leaf protein from alfalfa juice

Continuous Sterilization of Media in Biochemical Processes

Thermische Fragen beim Sterilisieren und Pasteurisieren von Lebensmitteln

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