How high to ultra-high temperature terranes form

Author(s):  
Bénédicte Cenki-Tok ◽  
Patrice F. Rey ◽  
Diane Arcay

<p>Long-lived high- to ultra-high temperature (HT-UHT) terranes formed mostly during the Paleo-Proterozoic and are often associated to supercontinent cycles. Yet the detailed processes and conditions involved in their formation remain largely unresolved. Here we highlight the importance of the specific geothermal conditions necessary to form migmatitic to granulitic crusts. An analytical resolution of the heat equation highlights the interdependency of the thermal parameters controlling the crustal geotherm, i.e. the Moho temperature, when deformation occurs at thermal equilibrium. We further perform thermo-mechanical experiments mimicking an orogenic cycle, from shortening to gravitational collapse, to study the effect of deformation velocity that affects the crustal thermal equilibrium. We show that the formation of HT-UHT terranes is promoted by an elevated radiogenic heat production in the crust. Finally, the interplay between the thermal parameters and the orogenic cycle duration explain the difference in orogenic style through time and why some terranes are preferentially granulitic or migmatitic.</p>

Author(s):  
Alice Raissa Honorio ◽  
Alline Artigiani Lima Tribst ◽  
Geovanna S. Pereira ◽  
Bruna R. Gasparetto ◽  
Carla M.A. Lopes

We evaluated the difference about industrialized orange juice perception among consumers that studied food technology/science/engineering (food experts) and lay consumers. The research used online questionnaires (blind and informed about processes/products characteristics) with check-all-that-apply (CATA) test. Results showed that food experts and lay consumers have the same concept about fresh squeezed orange juice and about powdered drink mix. On the other hand, the term "industrialized juice" and the samples "not from concentrated" (pasteurized) and "ultra-high temperature" (sterilized) were associated to durability and process characteristics for food experts, and to depreciatory terms by lay consumers. Better evaluation of this samples were observed in informed questionnaire, highlighting that correct information allows consumers to make more conscious choices about their juices.


2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.


Sign in / Sign up

Export Citation Format

Share Document