The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus

1997 ◽  
Vol 205 (1) ◽  
pp. 53-58 ◽  
Author(s):  
Carmen Rodrigo ◽  
M. Rodrigo ◽  
Susana M. Fiszman
Keyword(s):  
Weight Loss ◽  
High Temperature ◽  
Thermal Treatment ◽  
High Temperature Short Time ◽  
Short Time ◽  
The Impact ◽  
Green Asparagus

Metastable Activation in Rapid Thermal Annealed Arsenic Implanted Silicon

1985 ◽  
Vol 52 ◽  
Author(s):  
Avid Kamgar ◽  
F. A. Baiocchi
Keyword(s):  
Activation Energy ◽  
High Temperature ◽  
Thermal Treatment ◽  
A Value ◽  
High Temperature Short Time ◽  
Defective Layer ◽  
Rate Of Increase ◽  
Time Observation ◽  
Short Time ◽  
First Time

ABSTRACTLow temperature (600–800&C) thermal treatment subsequent to high temperature short time anneal of As implanted Si has resulted in significant clustering of As atoms in Si. Si wafers implanted with As at a variety of doses and energies were subjected to single and multiple thermal anneals using incoherent tungsten radiation. Sheet resistance (R▩ ), and Rutherford backscattering (RBS) and channeling measurements were carried out on the wafers. The metastable behavior observed in the activation of As was attributed to electrical deactivation of As atoms caused by clustering. From the temperature dependence of the rate of increase in R▩ we extracted a value of 1.1 eV for the activation energy of electronic deactivation of As atoms in agreement with the value obtained earlier for the activation of As clustering. We also report, for the first time, observation of a structure in the Si RBS spectrum which represents a defective layer in Si caused by the clustering As atoms.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals High-Temperature Short-Time and Holder Pasteurization of Donor Milk: Impact on Milk Composition

Life ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 114
Author(s):  
Diana Escuder-Vieco ◽  
Juan M. Rodríguez ◽  
Irene Espinosa-Martos ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
Milk Composition ◽  
Donor Human Milk ◽  
High Temperature Short Time ◽  
Lactose Concentration ◽  
C 30 ◽  
Milk Banks ◽  
Short Time

Holder pasteurization (HoP; 62.5 °C, 30 min) is commonly used to ensure the microbiological safety of donor human milk (DHM) but diminishes its nutritional properties. A high-temperature short-time (HTST) system was designed as an alternative for human milk banks. The objective of this study was to evaluate the effect of this HTST system on different nutrients and the bile salt stimulated lipase (BSSL) activity of DHM. DHM was processed in the HTST system and by standard HoP. Macronutrients were measured with a mid-infrared analyzer. Lactose, glucose, myo-inositol, vitamins and lipids were assayed using chromatographic techniques. BSSL activity was determined using a kit. The duration of HTST treatment had a greater influence on the nutrient composition of DHM than did the tested temperature. The lactose concentration and the percentage of phospholipids and PUFAs were higher in HTST-treated than in raw DHM, while the fat concentration and the percentage of monoacylglycerides and SFAs were lower. Other nutrients did not change after HTST processing. The retained BSSL activity was higher after short HTST treatment than that following HoP. Overall, HTST treatment resulted in better preservation of the nutritional quality of DHM than HoP because relevant thermosensitive components (phospholipids, PUFAs, and BSSL) were less affected.

Influence of Guar Gum on the Thermal Stability of Listeria innocua, Listeria monocytogenes, and γ-Glutamyl Transpeptidase during High-Temperature Short-Time Pasteurization of Bovine Milk

1999 ◽  
Vol 62 (8) ◽  
pp. 861-866 ◽  
Author(s):  
PUNIDADAS PIYASENA ◽  
ROBIN C. McKELLAR
Keyword(s):  
High Temperature ◽  
Laminar Flow ◽  
Protective Effect ◽  
Guar Gum ◽  
Listeria Innocua ◽  
Water Mixture ◽  
High Temperature Short Time ◽  
Whole Milk ◽  
Short Time ◽  
Glutamyl Transpeptidase

Mathematical models describing the thermal inactivation of γ-glutamyl transpeptidase (TP) and Listeria innocua in milk during high-temperature short-time (HTST) pasteurization were validated with data from TP, L. innocua, and L. monocytogenes trials in guar gum–milk. Holding tube times were determined for turbulent flow using water, and for laminar flow using a guar gum (0.27% wt/wt)–sucrose (5.3% wt/wt)–water mixture. Inactivation of TP and L. innocua was lower in a solution of guar gum (0.25% wt/wt) in whole milk than was predicted by models derived from studies with whole milk alone. Use of laminar flow timings improved model fit but did not completely account for the observed protective effect. L. monocytogenes survival was close to that predicted by the L. innocua model, although some protection was afforded this pathogen under laminar flow. Considerable intertrial variability was noted for L. monocytogenes. Risk analysis simulations using @RISK, a Lotus 1-2–3W add-in, were used to account for intertrial variability. Simulated log10 %reductions consistently underpredicted experimental L. monocytogenes survival (fail-safe), thus the L. innocua model derived in milk is suitable for estimating L. monocytogenes survival in viscous products. Increased thermal tolerance during laminar flow may be attributed to the protective effect of stabilizer.

346. Measurements of the rate of change of temperature in high temperature-short time pasteurization plant

1947 ◽  
Vol 15 (1-2) ◽  
pp. 18-23
Author(s):  
F. Steghart
Keyword(s):  
High Temperature ◽  
Time Constant ◽  
Rate Of Change ◽  
Hot Water ◽  
Water Pipe ◽  
Temperature Changes ◽  
Rates Of Change ◽  
High Temperature Short Time ◽  
Short Time

It has recently been claimed that in modern high temperature-short time pasteurization plant fluctuations in temperature of the order of 1° F./sec. are unusual and probably artefacts, and that an instantaneous drop is certainly fictitious.It has, nevertheless, been shown that such rapid drops in temperature do in fact occur frequently in high temperature-short time plants of the type investigated. The plant investigated was not of the latest design incorporating devices for speeding up the control by injecting steam directly into the hot-water pipe.Temperature changes of the order of those in question were first observed by Mattick & Hiscox(1) of the National Institute for Research in Dairying, who carried out tests on pasteurization plant using a small mirror galvanometer with a very short time constant. The maximum rates of change were, however, not observed.

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