Ultra‐high temperature, mid‐crustal level, contact metamorphism imprinted on granulite facies paragneisses by a norite intrusion (São Gabriel da Baunilha, Araçuaí orogen, southeast Brazil)

2021 ◽  
Author(s):  
Laura Wisniowski ◽  
Antonio Pedrosa‐Soares ◽  
Edgar Medeiros‐Junior ◽  
Juliane Belém ◽  
Ivo Dussin ◽  
...  
Keyword(s):  
High Temperature ◽  
Granulite Facies ◽  
Contact Metamorphism ◽  
Southeast Brazil ◽  
Crustal Level ◽  
Araçuaí Orogen ◽  
Ultra High Temperature

Metamorphism and deformation of the Grand Forks complex: implications for the exhumation history of the Shuswap core complex, southern British Columbia

2012 ◽  
Vol 49 (11) ◽  
pp. 1329-1363 ◽  
Author(s):  
Joel F. Cubley ◽  
David R.M. Pattison
Keyword(s):  
British Columbia ◽  
High Temperature ◽  
Granulite Facies ◽  
Greenschist Facies ◽  
Contact Metamorphism ◽  
Low Grade ◽  
Core Complex ◽  
The West ◽  
Grand Forks ◽  
Exhumation History

The Grand Forks complex (GFC) is an elongate, north–south-trending metamorphic core complex in the Shuswap domain of southeastern British Columbia. It comprises predominantly upper-amphibolite- to granulite-facies paragneisses, schists, orthogneisses, amphibolites, and calc-silicates of the Paleoproterozoic to Paleozoic Grand Forks Group. The GFC is juxtaposed against low-grade rocks of the Quesnel terrane across two bounding Eocene normal faults: the Kettle River fault (KRF) on the east flank and the Granby fault (GF) on the west flank. Peak metamorphic Sil + Kfs ± Grt ± Crd (Sil, sillimanite; Kfs, potassium feldspar; Grt, garnet; Crd, cordierite) assemblages in paragneiss and Hbl ± Opx ± Cpx (Hbl, hornblende; Opx, orthopyroxene; Cpx, clinopyroxene) assemblages in amphibolite in the GFC formed at 750 ± 25 °C, 5.6 ± 0.5 kbar (1 kbar = 100 MPa; 20 ± 2 km depth). Stratigraphically overlying Sil + St-bearing pelitic schists (St, staurolite) within the complex record peak conditions of 600 ± 15 °C, 5.5 ± 0.25 kbar. Crd + Ilm + Spl (Crd, cordierite; Ilm, ilmenite; Spl, spinel) and Crd + Qtz (Qtz, quartz) coronal textures in paragneiss, and Cpx + Opx + Pl + Mt (Pl, plagioclase; Mt, magnetite) symplectites in amphibolite, formed at 735 ± 20 °C, 3.3 ± 0.5 kbar, indicating high-temperature, near-isothermal decompression of the GFC of ∼2.3 ± 0.7 kbar (∼8.2 ± 2.5 km) from peak conditions. Transitional greenschist–amphibolite metamorphic assemblages in the hanging wall of the KRF indicate conditions of ∼425 ± 25 °C and 2.2 ± 0.6 kbar (∼8 ± 2 km depth), with local contact metamorphism around Jurassic intrusions as high as 630–650 °C at ∼2.5 ± 0.5 kbar. The pressure contrast across the Kettle River fault prior to greenschist facies displacement was ∼0.8 ± 0.7 kbar, for a vertical offset of ∼2.9 ± 2.5 km. This is similar to estimates for the Granby fault on the west flank of the GFC. The GFC therefore experienced a two-stage exhumation history: early high-temperature decompression at upper-amphibolite- to granulite-facies conditions, followed by low-temperature exhumation at greenschist-facies conditions owing to movement on the Eocene Granby and Kettle River faults.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

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