Pasteurizing
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. Preservation and evaluation of spiced chayote juice using hurdle technology
Resumo Chuchu (Sechium edule) é uma trepadeira perene da família das Cucurbitaceae que está ignorada ou subutilizada como alimento ou como uma matéria-prima na indústria de alimentos, devido ao seu gosto brando. Este gosto brando pode ser superado fazendo misturas com um substrato apropriado, como caldo de cana e algum flavorizante natural. Contudo, est
Braz. J. Food Technol.. Publicado em: 02/05/2019
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2. Queijo gorgonzola fabricado com leite pasteurizado por ejetor de vapor e HTST: parametros fisicos-quimicos e sensoriais,
Este trabalho teve como objetivo avaliar a influencia de dois sistemas de pasteurizacao (High Temperature Short Time - HTST - e ejetor de vapor) nas caracteristicas fisico-quimicas e sensoriais do queijo tipo Gorgonzola. As coletas de amostras de queijo e analises foram realizadas aos 5, 25, 45, 65 e 85 dias de maturacao. Durante o periodo de maturacao ocorr
Pesquisa Agropecuaria Brasileira. Publicado em: 2011
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3. Enhancement of Solar Water Pasteurization with Reflectors
A simple and reliable method that could be used in developing countries to pasteurize milk and water with solar energy is described. A cardboard reflector directs sunshine onto a black jar, heating water to pasteurizing temperatures in several hours. A reusable water pasteurization indicator verifies that pasteurization temperatures have been reached.
American Society for Microbiology.
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4. Interactions in Syntrophic Associations of Endospore-Forming, Butyrate-Degrading Bacteria and H2-Consuming Bacteria
Butyrate is an important intermediate in the anaerobic degradation of organic matter. In sulfate-depleted environments butyrate is oxidized to acetate and hydrogen by obligate proton reducers, in syntrophic association with hydrogen-consuming methanogens. This paper describes two enrichments of endospore-forming bacteria degrading butyrate in consortia with
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5. Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization.
Milk from cows inoculated with Listeria monocytogenes was pooled for 2 to 4 days and then heated at 71.7 to 73.9 degrees C for 16.4 s or at 76.4 to 77.8 degrees C for 15.4 s in a high-temperature, short-time plate heat exchanger pasteurization unit. L. monocytogenes was isolated from milk after heat treatment in six of nine pasteurization trials done at 71.7
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6. Pasteurization of naturally contaminated water with solar energy.
A solar box cooker (SBC) was constructed with a cooking area deep enough to hold several 3.7-liter jugs of water, and this was used to investigate the potential of using solar energy to pasteurize naturally contaminated water. When river water was heated either in the SBC or on a hot plate, coliform bacteria were inactivated at temperatures of 60 degrees C o
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7. Effects of growth temperature and strictly anaerobic recovery on the survival of Listeria monocytogenes during pasteurization.
Listeria monocytogenes F5069 was suspended in either Trypticase soy broth-0.6% yeast extract (TSBYE) or sterile, whole milk and heated at 62.8 degrees C in sealed thermal death time tubes. Severely heat-injured cells were recovered in TSBYE within sealed thermal death time tubes because of the formation of reduced conditions in the depths of the TSBYE. Also,
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8. Effect of Turbulent-Flow Pasteurization on Survival of Mycobacterium avium subsp. paratuberculosis Added to Raw Milk
A pilot-scale pasteurizer operating under validated turbulent flow (Reynolds number, 11,050) was used to study the heat sensitivity of Mycobacterium avium subsp. paratuberculosis added to raw milk. The ATCC 19698 type strain, ATCC 43015 (Linda, human isolate), and three bovine isolates were heated in raw whole milk for 15 s at 63, 66, 69, and 72°C in duplic
American Society for Microbiology.