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A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Ultra-high-temperature ceramics (UHTCs) are a type of refractory ceramics that can withstand extremely high temperatures without degrading, often above 2,000 °C. [1] They also often have high thermal conductivities and are highly resistant to thermal shock, meaning they can withstand sudden and extreme changes in temperature without cracking or breaking.
However, dry thermal oxidation processes require relatively high temperatures (>1000 °C) and, due to the low growth rate, long process times. To decrease both oxidation temperature and process time the dry oxidation process can be replaced by a wet oxidation followed by nitrogen annealing.
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Self-propagating high-temperature synthesis is a green synthesis technique that is highly energy efficient, using little if any toxic solvents. There have been environmental analysis conducted to show that SHS has a lesser environmental impact than traditional solution-phase processing techniques. [5]
On the other side bulk ceramics made of ultra-high temperature ceramics (e.g. ZrB 2, HfB 2, or their composites) are hard materials which show low erosion even above 2000 °C but are heavy and suffer of catastrophic fracture and low thermal shock resistance compared to CMCs. Failure is easily under mechanical or thermo-mechanical loads because ...
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Aseptic processing works by placing sterilized food (typically by heat, see ultra-high temperature processing) into sterlized packaging material under sterile conditions. The result is a sealed, sterile food product similar to canned food, but depending on the technique used, damage to food quality is typically reduced compared to canned food.