Process Systems Engineering. Heat Sterilization and Viscosity Change of Fresh Cream.
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- Watanabe Ryozo
- Engineering Research Center, Morinaga Milk Industry Co., Ltd.
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- Motoyoshi Nobuyuki
- Engineering Research Center, Morinaga Milk Industry Co., Ltd.
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- Shidara Hideo
- Engineering Research Center, Morinaga Milk Industry Co., Ltd.
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- Endo Masato
- Engineering Research Center, Morinaga Milk Industry Co., Ltd.
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- Kikuchi Motokazu
- Engineering Research Center, Morinaga Milk Industry Co., Ltd.
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- Kamiwano Mitsuo
- Department of Materials Science and Chemical Engineering, Yokohama National University
Bibliographic Information
- Other Title
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- プロセスシステム工学 フレッシュクリームの加熱殺菌と粘度変化
- フレッシュ クリーム ノ カネツ サッキン ト ネンド ヘンカ
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Abstract
Heat sterilization causes evident viscosity change of fresh cream as well as a change in other physical properties due to heat denaturation. This experimental study shows that the viscosity changes can be summarized by using a C-value defined with the calculation method here, which is found to be commonly applicable to plate type indirect heating systems and two kinds of typical steam direct contact heating systems, showing the same tendency regardless of the heating system. It is suggested that the direct heating system is better in order to get a lower viscosity change with the same sterilization effect.
Journal
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- KAGAKU KOGAKU RONBUNSHU
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KAGAKU KOGAKU RONBUNSHU 22 (5), 1255-1258, 1996
The Society of Chemical Engineers, Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390282679487385728
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- NII Article ID
- 10002669738
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- NII Book ID
- AN00037234
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- ISSN
- 13499203
- 0386216X
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- NDL BIB ID
- 4057600
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed