Ultra-high temperature

Fibrous Ceramic Thermal Insulation for Ultra-High Temperature Use, Zircar Products, Inc., New York, 1976. 

Alvarez, N., Daufin, G., and Gesan-Guiziou, G. (2010). Recommendations for rationalizing cleaning-in-place in the dairy industry Case study of an ultra-high temperature heat exchanger. /. Dairy Sci. 93, 808-821. 

Datta, N., Elliott, A. J., Perkins, M. L., and Deeth, H. C. (2002). Ultra-high-temperature (UHT) treatment of milk Comparison of direct and indirect modes of heating. Aust. ]. Dairy Technol. 57, 211-227. 

Douglas, F. W., Jr., Greenberg, R., Farrell, H. M., Jr., and Edmondson, L. F. (1981). Effects of ultra-high-temperature pasteurization on milk proteins. /. Agric. Food Chem. 29, 11-15. 

Tran, H., Datta, N., Lewis, M. J., and Deeth, H. C. (2008). Predictions of some product parameters based on the processing conditions of ultra-high-temperature milk plants. Int. Dairy. 18, 939-944. 

A process for ultra-high temperature sterilization of whey has been proposed. The purpose of the process is to destroy 99.99% of the spores in... 

Whereas alumina ceramics are the usual materials for sample holders in the range up to 1600 °C, a special sample holder made of tungsten is necessary for ultra high temperature ranges. The thermocouple consists of W-W 26% Re. Such sample holders can be used only in high vacuum or in inert atmosphere. 

Compatible with protein-rich beverages (e.g., milk-based soy-based) treated with high-temperature short-time (HTST) pasteurization. However, may be issues with flocculation, thickening, or sedimentation due to Ca-protein interactions when subjected to ultra-high temperature (UHT) heat treatment... 

By 2015, research and develop high-and ultra-high-temperature thermochemical/electrical processes to convert hydrogen from high temperature heat sources (nuclear or solar) with a projected cost competitive with gasoline. 

Polyimides. They were developed first by DuPont and Monsanto for ultra-high-temperature applications such as electrical insulation, machine bearings, and structural components in instrumentation and aerospace development. These are theoretically linear but not at all processable by thermoplastics techniques. 

The high thermal stability of zeolites and related micro-porous solids is one of their most attractive features. Whilst it Is clear that materials with organic components cannot withstand ultra-high temperatures, quite respectable compositional stability can be achieved. Thus the [Er(TMA)] polymer mentioned above shows no weight loss in its TGA curve before 550°C. However for porous solids another key issue is that of structural stability. Many open framework coordination polymers lose their crystalline structure upon mild heating, or even evacuation, through loss of guest molecules. 

Ultra-high-temperature treatment (UHT) is now the most widely exploited method in the food industry to stabilize microbiologically any foodstuff. It consists of heating at an ultra high-temperature for a short period of time for example, a treatment at 145°C for 2 seconds is sufficient to assure a total microbial- and spore inactivation. The microbial death is principally due to irreversible cell damage (e.g., of proteins, DNA, RNA, vitamins) enzymes are inactivated by heat which modifies their active sites. 

Ultra-High-Temperature (UHT) Sterile Milk. Rapid increases in the production and sales of sterile, fluid milk in Europe and its entry into new markets around the world merit its consideration in this chapter. Although the gross composition of UHT sterile, aseptically packaged milk is essentially the same as that of its pasteurized counterpart, differences in its properties and minor constituents should be mentioned. 

This product is made by evaporation of water from whole milk under vacuum. Low percentages of sodium phosphate, sodium citrate, calcium chloride, and/or carageenan may be added to improve its stability. The concentrate is homogenized, canned, and then sterilized under pressure at 117° C for 15 min or at 126° C for 2 min. Ultra-high temperatures (130 to 150°C for a few seconds), followed by aseptic packaging, have been used with some success but have found limited commercial application. 

Aboshana, K. and Hansen, A. P. 1977. Effect of ultra-high-temperature steam injection processing on sulfur-containing amino acids in milk. J. Dairy Set 60, 1374-1378. 

Burton, H. 1969. Ultra-high temperature processed milk. Dairy Sci. Abstr. 31, 287-297. 

Burton, H. 1977. An introduction to ultra-high temperature processing and plant. J. Soc. Dairy Technol. 30, 135-142. 

Mehta, R. S. 1980. Milk processed at ultra-high-temperature—a review. J. Food Prot. 43, 212-225. 

A review of the nutritive value of milk would be incomplete without a consideration of some other milk products. In the following discussion, the nutritional value of cultured and culture-containing dairy foods, ultra-high-temperature dairy foods, and imitation and substitute dairy products is examined briefly. 

Advances in the processing and packaging of dairy foods have made possible the production of milk and other dairy foods that can be stored at room temperature for up to six months (Miller 1985). Ultra-high-temperature (UHT) processing of milk, combined with aseptic fil-... 

Burton, H. 1980. An introduction to the ultra-high temperature processing of milk and milk products. In Proceedings of the International Conference on UHT Processing and Aseptic Packaging of Milk and Milk Products. Department of Food Science, North Carolina State University, Raleigh, N.C. 

Morgan, J. N. and Mangino, M. E. 1979. The effect of ultra high temperature processing on the proteins of whole milk. J. Dairy Sci. 62, (suppl. 1), 229. 

Many lipases produced by psychrotrophic bacteria retain activity after pasteurization and ultra-high-temperature (UHT) heat treatments (Cousin 1982 Adams and Brawly 1981). Butter made from cream which supported growth of lipase-producing psychrotrophs became rancid within two days (Kishonti and Sjostrom 1970). UHT milk processed from raw milk contaminated with lipase from a Pseudomo-... 

Adams, D. M. and Brawley, T. G. 1981. Heat resistant bacterial lipases and ultra-high temperature sterilization of dairy products. J. Dairy Sci. 64, 1951-1957. 

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