Journal of Food Processing & Technology

Asaad R Saeed Al-Hilphy

Publications

• Research Article
  Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics
  Author(s): Asaad R Saeed Al-Hilphy and Haider I AliAsaad R Saeed Al-Hilphy and Haider I Ali
  
  The study included pasteurization of cow’s milk by the Flash Pasteurization method and using temperature of 100°C for a period of 0.01 seconds. The chemical tests were measured and included determination of moisture, fat, lactose, ash and protein. The microbiological tests included estimating of the total number of microbes, bacteria of the colon (E. coli) and surviving fraction. Thermo physical properties were calculated for milk and included specific heat, viscosity, thermal conductivity and density during the different temperatures. TBA and free fatty acids were measured. Productivity of the device reached to 80 liters/hour and heating rate is 22.22°C/min. The results showed that the microbiological characteristics were improved after the flash pasteurization process by reducing the total number of microbial, and absence of Coliform bacteria in pasteurized milk. The p.. View More»
  DOI: 10.4172/2157-7110.1000250

  Abstract PDF