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Ultra-high-temperature (UHT) processing of milk.

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    Posted: 05 Mar 2018 at 9:22pm

I have added a draft article "Ultra-high-temperature (UHT) processing of milk. Process lethality, chemical effects and use of temperature-time-integrators (TTIs) to predict heat treatment and over-processing" and significant free On Line resources to the DSFT website. This article investigates how to calculate the lethal effects of UHT treatment and the usefulness of TTIs for differentiating sterilised, direct and indirectly processed UHT-treated milk. The importance of accessing accurate temperature time-data and knowing holding tube dimensions, flow rate, average and minimum holding time and the flow characteristics (Reynolds number) are discussed. The reliability of a model developed by Claeys et al. (2003) to predict the effects of UHT-processing on hydroxymethylfurfural, lactulose and furosine concentrations in milk is discussed. Free On Line calculators for calculating holding time, average flow rate, holding tube length in UHT and HTST plants are provided. A free On Line calculator programmed using the thermal constants calculated by Claeys et al.(2003) is provided to calculate hydroxymethylfurfural, lactulose and furosine concentrations following heat treatment in skim, semi fat and full fat milks. This calculator also calculates F0, B*, C* and % destruction of thiamine. Two methods of numerical integration are used to measure the cumulate lethal and chemical effects of UHT treatment, namely the Trapezoid and Simpson’s rules. The article can be accessed at https://www.dairyscience.info/index.php/thermal-processing/325-uht-processing.html .
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