Optimization of process variables of continuous type ohmic heating for milk pasteurization

Mathematical Model of Solid Food Pasteurization by Ohmic Heating: Influence of Process Parameters

Pasteurization of a solid food undergoing ohmic heating has been analysed by means of a mathematical model, involving the simultaneous solution of Laplace's equation, which describes the distribution of electrical potential within a food, the heat transfer equation, using a source term involving the displacement of electrical potential, the kinetics of inactivation of microorganisms likely to b...

Heating Process in Pasteurization and not in Sterilization Decreases the Iodine Concentration of Milk

BACKGROUND Iodine is a vital component of the thyroid hormones and is required for normal growth, development, and tissue metabolism in humans and animals. OBJECTIVES This study for the first time compares the effects of heating during pasteurization and sterilization on the iodine concentration of milk for an adequate provision of dietary iodine. MATERIALS AND METHODS This study was carrie...

heating process in pasteurization and not in sterilization decreases the iodine concentration of milk

conclusions the present study showed that the iodine concentration is not decreased during the heating process in sterilization, indicating that supplemented sterilized milk could be a good alternative vehicle for dietary iodine in the prevention of iodine deficiency. results the inclusion of ki in the diet of the dairy cows in these 2 separate experiments increased their milk iodine levels. pa...

Control of milk pasteurization process using model predictive approach

milk pasteurization by induction heating and its effect on the microbiological quality of milk

0