Heat high-temperature short-time processe

It has been known for decades that heat is one of the most destructive factors of anthocyanins in berry fruit juices (Jackman et al., 1987a). With strawberry preserves, it was shown as early as 1953 that the half-life time was 1 h at 100°C, 240 h at 38°C and 1300 h at 20°C. In a storage experiment with concentrates and dry powder of elderberry extracts, the stability increased 6-9 times when the temperature was reduced from 20°C to 4°C (Zajac et al., 1992). Anthocyanin degradation in anthocyanin solutions increased from 30% to 60% after 60 days when storage temperatures were increased from 10°C to 23°C (Cabrita et al., 2000). High-temperature short-time processing is recommended for maximum anthocyanin retention of foods containing anthocyanins (Jackman and Smith, 1996). 

If food can be heated quickly to a temperature of I3I°C a lethaUty equivalent to 6 min at I2I°C can be accumulated in 36 s. This rapid heating and cooling of hquid foods, such as milk, can be performed in a heat exchanger and is known as high temperature—short time (HTST) processing. HTST processing can yield heat-preserved foods of superior quahty because heat-induced flavor, color, and nutrient losses are minimized. 

Pasteurization may be carried out by batch- or continuous-flow processes. In the batch process, each particle of milk must be heated to at least 63°C and held continuously at this temperature for at least 30 min. In the continuous process, milk is heated to at least 72°C for at least 15 s ia what is known as high temperature—short time (HTST) pasteurization, the primary method used for fluid milk. For milk products having a fat content above that of milk or that contain added sweeteners, 66°C is requited for the batch process and 75°C for the HTST process. For either method, foUowiag pasteurization the product should be cooled quickly to <7.2° C. Time—temperature relationships have been estabHshed for other products including ice cream mix, which is heated to 78°C for 15 s, and eggnog, which must be pasteurized at 69°C for 30 min or 80°C for 25 s. 

High Temperature—Short Time Pasteurizers. The principal continuous-flow process is the high temperature—short time (HTST) method. The product is heated to at least 72°C and held at that temperature for not less than 15 s. Other features are similar to the batch hoi ding method. 

Citrus juices that are pasteurized at the lower temperatures, 65-66°C, can undergo clarification, i.e., a process of separation that results in a lower layer of liquid and sediment and an upper layer of clear liquid. This process is brought about by the natural enzyme, pectinesterase, that occurs in citrus fruits. Studies have shown that processing of the juice at temperatures of 170-210°F (76.7-99°C) for a fraction of a second to 40 seconds will destroy the pectinesterase activity in citrus juices (7-10). The temperature necessary to stabilize the juice is pH dependent. Juices at higher pH require higher temperatures for stabilization. With the new high-temperature short-time techniques and equipment, stabilization can usually be effected in a fraction of a second. Flash pasteurization can be accomplished in either a plate-type or a tube-type heat exchanger. 

The advantages of the high-temperature short-time aseptic canning process on quality retention in heat-processed products have been discussed by Luh and York (2). The importance of ripening process on quality of kiwifruit has been reported by... 

High-temperature short-time (HTST) pasteurization Process in which milk is heated to 71.6°C for at least 15 s. 

The inactivation of enzymes of fresh plant and animal tissue when the isolation procedure exceeds only a few minutes is essential. A common method used to inactivate enzymes is homogenization in methanol [12,13], This does, however, dilute the sample, decrease the polarity of an aqueous food slurry, and may interfere with later isolation methods. Thermal processes may also be employed if the product is a juice and may be rapidly passed through a high temperature short-time heat... 

High Frequency of Recombination (Hfr) Strain A strain of bacteria in which the F plasmid is incorporated into the bacterial chromosome. High-Temperature Short-Time (HTST) Pasteurization Process in which milk is heated to 71.6°C for at least 15 seconds. Known also as Flash Pasteurization. 

Advanced Cracking Reactor. The selectivity to olefins is increased by reducing the residence time. This requires high temperature or reduction of the hydrocarbon partial pressure. An advanced cracking reactor (ACR) was developed jointly by Union Carbide with Kureha Chemical Industry and Chiyoda Chemical Constmction Co. (72). A schematic of this reactor is shown in Figure 6. The key to this process is high temperature, short residence time, and low hydrocarbon partial pressure. Superheated steam is used as the heat carrier to provide the heat of reaction. The burning of fuel... 

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