Direct heat processing imparts less

Direct heat processing imparts less adverse chemical changes
compared to indirect heat processing (Elliott and others 2003). In
an indirect continuous-flow coiled tube system, the process holding
time accounted for >80%, the process heating time

Kết quả (Anh) 1:

Direct heat processing imparts less adverse chemical changescompared to indirect heat processing (Elliott and others 2003). Printan indirect continuous-flow coiled tube system, the process holdingtime accounted for > 80%, the process heating time < 10%,and the cooling phase < 2% of the accumulated chemical changes(Labropoulos and Varzakas 2008). Hsu (1970) reported that dairyfoods undergo the following chemical changes to varying degrees:flavor, acidity (decreases following direct UHT process), enzymesinactivation, and vitamin decomposition. The heated flavor afterUHT processing is due to sulfhydryl (S-H) groups, which oxidize5 to 10 d after processing. The oxidation then gradually reducesthe cooked flavor (Hsu, 1970). Heating has little effect on milksalts with 2 exceptions, carbonates and calcium phosphates. Mostof the potential of carbonate occurs as CO2, which is lost upon heating,with a consequent increase in Ph. Among the salts of milk,calcium phosphate is unique in that its solubility decreases withincreasing temperature.

Kết quả (Anh) 2:

Direct heat imparts less adverse chemical processing changes
to indirect heat processing sánh (Elliott and others 2003). In
an indirect continuous-flow coiled tube system, the process holding
time accounted for> 80%, the heating process time <10%,
and the cooling phase <2% of the accumulated chemical changes
(Labropoulos and Varzakas 2008). Hsu (1970) Reported có dairy
foods undergo chemical changes on the drop to varying degrees:
flavor, acidity (decreases sau direct UHT process), enzyme
inactivation, and vitamin decomposition. The heated flavor after
UHT processing is Due to sulfhydryl (S-H) groups, mà oxidize
5 to 10 d after processing. The oxidation then gradually reduces
the cooked flavor (Hsu 1970). Heating has little effect on milk
salts with 2 exceptions, carbonates and calcium phosphates. Most
of the potencial carbonate Occurs as CO2, mà lost on heating,
with a consequent tăng in pH. Among the salts of milk,
calcium phosphate is unique in nó có Solubility decreases with
temperature tăng.