Sterilization and pasteurization v. tubercle-free herds, etc.

Microwave Pasteurization and Sterilization of Foods

CONTENTS 28.

Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio-frequency Pasteurization and Sterilization Processes

Dielectric properties of mashed potatoes relevant to microwave and radio-frequency (RF) pasteurization and sterilization processes were measured over 1 to 1800 MHz and 20 °C to 120 °C. Effects of moisture content (81.6% to 87.8%, wb) and salt content (0.8% to 2.8%, wb) were investigated. Dielectric loss factors and constants decreased with frequency. Dielectric loss factors increased with tempe...

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...

Lesser Knowledge of Human Tubercle Bacillus: Serological Affinity with Allergic States, Variation in Content, etc.

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, ...