New Ultra-Lightweight Ultra-High Temperature Slurry Design Provided the Required Resilience for Enhanced Recovery, Steam Injection Work in Kuwait

2005 ◽  
Author(s):  
David S. Kulakofsky ◽  
Keith Armstrong ◽  
Mike Szymanski ◽  
Gerry Raabe ◽  
Bob Carpenter
Keyword(s):  
High Temperature ◽  
Enhanced Recovery ◽  
Steam Injection ◽  
Ultra High Temperature

The Effect of Various UHT Processing Parameters and Storage Conditions on the Saturated Aldehydes In Half-and-Half Cream

1991 ◽  
Vol 54 (2) ◽  
pp. 109-112 ◽  
Author(s):  
R.K. HUTCHENS ◽  
A.P. HANSEN
Keyword(s):  
Gas Chromatography ◽  
High Temperature ◽  
Column Chromatography ◽  
Steam Injection ◽  
Processing Parameters ◽  
Storage Conditions ◽  
Tetra Pak ◽  
And Storage ◽  
Ultra High Temperature

Raw cream was standardized to 10% fat and processed by ultra-high-temperature (UHT) steam injection at 149°C for 20 s, 149°C for 3.4 s, 138°C for 20 s, and 143°C for 7 s, then aseptically packaged by a Tetra Pak AB3-250 filler. Packages were stored for 12 months at 24°C and analyzed at 0, 1, 3, 6, and 12 months. Fat-soluble carbonyls were extracted from the UHT cream with carbonyl-free hexanes and converted to their 2,4-dinitrophenyl-hydrazone derivatives. Alkanal hydrazones were separated by column chromatography into pure fractions. Spectrophotometry and gas chromatography were used to identify the alkanals. Butanal, hexanal, heptanal, nonanal, and decanal were identified and found to decrease in concentration during storage.

scholarly journals Effect of Ultra-High-Temperature Steam Injection on Sulfur-Containing Amino Acids of Skim Milk

1980 ◽  
Vol 63 (2) ◽  
pp. 298-300 ◽  
Author(s):  
R.F. Hurrell ◽  
R. Deutsch ◽  
P.A. Finot
Keyword(s):  
Amino Acids ◽  
High Temperature ◽  
Skim Milk ◽  
Steam Injection ◽  
High Temperature Steam ◽  
Sulfur Containing ◽  
Ultra High Temperature

scholarly journals Temperature Variations in the Holding Tube During Ultra High-Temperature Pasteurization by Steam Injection

1972 ◽  
Vol 55 (2) ◽  
pp. 177-182 ◽  
Author(s):  
W.H. Stroup ◽  
R.W. Parker ◽  
R.W. Dickerson ◽  
R.B. Read
Keyword(s):  
High Temperature ◽  
Steam Injection ◽  
Temperature Variations ◽  
Ultra High Temperature

scholarly journals Effect of Ultra-high Temperature Steam Injection on Flavor Acceptability of Whole and Fortified Skim Milks

1974 ◽  
Vol 57 (3) ◽  
pp. 280-284 ◽  
Author(s):  
A.P. Hansen ◽  
L.G. Turner ◽  
V.A. Jones
Keyword(s):  
High Temperature ◽  
Steam Injection ◽  
High Temperature Steam ◽  
Ultra High Temperature

scholarly journals Effect of Ultra-High-Temperature Steam Injection Upon Constituents of Skim Milk

1977 ◽  
Vol 60 (9) ◽  
pp. 1368-1373 ◽  
Author(s):  
A.P. Hansen ◽  
T.S. Melo
Keyword(s):  
High Temperature ◽  
Skim Milk ◽  
Steam Injection ◽  
High Temperature Steam ◽  
Ultra High Temperature

scholarly journals Effect of Ultra-High Temperature Steam Injection Processing and Aseptic Storage on Labile Water-Soluble Vitamins in Milk

1989 ◽  
Vol 72 (3) ◽  
pp. 614-619 ◽  
Author(s):  
E.E. Oamen ◽  
A.P. Hansen ◽  
K.R. Swartzel
Keyword(s):  
High Temperature ◽  
Steam Injection ◽  
Water Soluble ◽  
High Temperature Steam ◽  
Ultra High Temperature

scholarly journals Bacillus cereus in Brazilian Ultra High Temperature milk

2007 ◽  
Vol 64 (2) ◽  
pp. 152-161 ◽  
Author(s):  
Cristiana de Paula Pacheco-Sanchez ◽  
Pilar Rodriguez de Massaguer
Keyword(s):  
High Temperature ◽  
Bacillus Cereus ◽  
Flow System ◽  
Steam Injection ◽  
Ph Measurement ◽  
Correct Identification ◽  
Pathogenic Microorganisms ◽  
Uht Milk ◽  
Direct Steam ◽  
Ultra High Temperature

Brazilian Ultra High Temperature (UHT) milk consumption has increased during the last decade from 187 to 4,200 million liters. In the continuous UHT process, milk is submitted for 2-4 s to 130-150ºC, in a continuous flow system with immediate refrigeration and aseptical packing in hermetic packages. This research had the purpose to verify the incidence of B. cereus species from the B. cereus group, in UHT milk. In 1998 high indexes of these organisms were reported, reaching 34.14% of the analyzed samples. Beyond this fact, there was the need to establish methods and processes adjusted for correct identification of B. cereus. Thus, commercial sterility tests of 6,500 UHT milk packages were investigated in two assays, after ten days incubation at 37ºC and 7ºC to germinate all possible spores and/or to recuperate injured vegetative cells followed by pH measurement. Samples (1,300 packages each) from five Brazilian UHT plants of whole UHT milk processed by direct steam injection, packaged in carton were investigated for the presence of Bacillus cereus through phenotypic and genetic (PCR) tests. Values of pH were different for the samples, ranging between 6.57 and 6.73. After storage of the samples, only four packages with pH measurement below the lower limit of 6.5 were found and analyzed for the presence of B. cereus. This organism was not detected in any of the samples indicating that the five Brazilian UHT milk processors control pathogenic microorganisms and it can be said that the consumption of UHT milk does not present safety problems to consumers. Fourier Transform Infrared Spectroscopy (FTIR) and PCR tests were efficient and must be adopted to confirm the biochemical series for B. cereus.

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