Wadsworth K D, Bassette R
Food Science Graduate Program, Leland Call Hall, Kansas State University, Manhattan, Kansas 66506.
J Food Prot. 1985 Jun;48(6):530-531. doi: 10.4315/0362-028X-48.6.530.
A laboratory-scale, indirect, ultrahigh-temperature (UHT) system was constructed using stainless steel tubing (6.35 mm) as the barrier between the heating agent and the product. Nitrogen gas under 80 psi pressure propelled milk through the tubing of the system. The milk was preheated in a hot water bath, brought to sterilization temperature in an oil bath, and held at this temperature in a holding tube. After leaving the holding tube, the milk was cooled rapidly in an ice-water bath and aseptically collected in 250-ml amber colored glass bottles in a glove box. The system effectively sterilized milk with carefully controlled temperature and time.
搭建了一个实验室规模的间接超高温(UHT)系统,该系统使用不锈钢管(6.35毫米)作为加热介质与产品之间的屏障。80磅/平方英寸压力的氮气推动牛奶通过系统的管道。牛奶先在热水浴中预热,然后在油浴中升至杀菌温度,并在保温管中保持该温度。离开保温管后,牛奶在冰水浴中迅速冷却,并在手套箱中无菌收集到250毫升琥珀色玻璃瓶中。该系统通过精确控制温度和时间有效地对牛奶进行了杀菌处理。