Flash Sterilization System using a High-pressure Homogenizer.
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Accession number;00A0301133
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| Title;Flash Sterilization System using a High-pressure Homogenizer. |
| Author;
ASANO YUZO
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
IHARA KEIICHI
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
MORI TETSUSHI
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
MIZOTA TERUHIKO
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
IWATSUKI KEIJI
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
SOTOYAMA KAZUYOSHI
(Morinaga Milk Ind. Co., Ltd., Food Res. & Dev. Lab.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.2;PAGE.130-135(2000)
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| Figure&Table&Reference;FIG.7, TBL.2, REF.12 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;A newly developed system employing a new sterilizing method using a high-pressure homogenizer demonstrated high efficiency of sterilization on milk in spite of short heating time, compared with the conventional method as a plate heat exchanger system. Fundamentally based on utilization of energy conversion from pressure energy to heat energy, this system is quite useful as the flash-heating and sterilizing system in the second heating stage, normally overheated by the conventional method. Theoretically in the case of water the temperature raised is about 23.DEG.C. at 100MPa. On the high-pressure homogenizer, the sterilizing temperature was set to 120-140.DEG.C. at 80-90MPa of homogenizer pressure. For testing sterilization effects, two kinds of endospore forming bacteria were added to raw milk and heated up and sterilized by this system. Then the survival numbers of these bacteria after sterilization were counted, and these effects were estimated by calculating F values. In result the same effects on sterilization were gained for this system, compared with a plate heat exchanger system. However, flavor and color of the products from this system were superior to those from a plate heat exchanger system because of low heat damage. And as the size of dispersed droplets was anti-proportional to the pressure of homogenization, the fine droplets were gained much more by high pressure in this system. Even after two months storage at 5.DEG.C., fat floating caused by droplet coagulation was hardly found in spite of lower viscosity. (author abst.) |
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