Pasteurization of Beer by Non-Thermal Technologies

‏‎suppression of coke formation in thermal cracking by coke inhibitors‎‏

‏‎the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...

Non-thermal plasma pasteurization of milk using plasma technology (phase II)

Phase II of the research developed and tested a pilot scale prototype system and conducted extensive experiments to generate the required data to petition FDA approval of the technology. Data generated during the study enhanced the scientific understanding of this novel process, and provided technical information on the effects of the treatment on inactivation of microbes, enzymes and quality o...

The Effects of Non-Thermal Technologies on Phytochemicals

Impact of temperature on lethality of kiwifruit puree pasteurization by thermal and microwave processing

The use of pasteurization units (PU) as a measure of the lethal effect of processes was proposed with the aim of comparing conventional and novel thermal technologies. Kiwifruit puree was subjected to microwave (1000 and 900 W) and conventional (97 C) heating. Processing conditions of the treatments were chosen to simulate a pasteurization treatment. The temperature profiles of the samples duri...

Pasteurization

Pasteurization is still in its infancy in India, the vast majority of the people being content with boiled milk which, in spite of its keeping qualities and distinct flavour, suffers from the disadvantage of having lost some of its nutritive value owing to excessive heating. In cities, where the milk supply is at present in very unsatisfactory state, the demand for pasteurized milk is growing, ...