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Relevant bibliographies by topics / UHT processing

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Academic literature on the topic 'UHT processing'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "UHT processing"

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PERKIN, A. G. "Review of UHT processing methods." International Journal of Dairy Technology 38, no. 3 (July 1985): 69–73. http://dx.doi.org/10.1111/j.1471-0307.1985.tb00559.x.

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Liu, Tong, Bo Lv, Weixuan Zhao, Yuhua Wang, Chunhong Piao, Weichang Dai, Yaohui Hu, Junmei Liu, Hansong Yu, and Fengjie Sun. "Effects of Ultrahigh Temperature Pasteurization on the Liquid Components and Functional Properties of Stored Liquid Whole Eggs." BioMed Research International 2020 (January 11, 2020): 1–10. http://dx.doi.org/10.1155/2020/3465465.

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Ultrahigh temperature (UHT) pasteurization is often used to sterilize liquid whole eggs in egg processing enterprises in China. Although this treatment generates satisfactory sterilization effect, there are few studies on the processing characteristics and physical and chemical properties of the liquid whole eggs treated by UHT pasteurization. We compared the physical and chemical properties (i.e., foaming ability and stability, emulsification ability and stability, viscosity, thiol content, gel strength, and color) of unsterilized eggs and liquid whole eggs pasteurized with UHT over five weeks of storage. The emulsifying properties of sterilized liquid whole eggs were initially low and decreased further with the storage time. The emulsification stability index of UHT-pasteurized liquid whole eggs was higher than that of unsterilized eggs and increased by 21.9%, from 7.850 to 9.567. The foaming ability of UHT-pasteurized and unsterilized liquid whole eggs increased by 33.38% and 15.48%, respectively. The viscosity, gel strength, and soluble protein content were higher in UHT-pasteurized liquid whole eggs than those in unsterilized liquid whole eggs and increased further with storage time. Our results demonstrate that UHT pasteurization preserves and improves the processing characteristics and shelf life of liquid whole eggs.

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Rasane, Prasad, Nitya Sharma, Sana Fatma, Sawinder Kaur, Alok Jha, Damanpreet Kaur, and Jyoti Singh. "Ultra-high Temperature (UHT) Processing: Technological Significance and Updates." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1183–95. http://dx.doi.org/10.2174/1573401316666200217111113.

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Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

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Vidal, Ana Maria Centola, Oswaldo Durival Rossi Junior, Irlan Leite de Abreu, Karina Paes Bürger, Marita Vedovelli Cardoso, Ana Carolina Siqueira Gonçalves, Gabriel Augusto Marques Rossi, and Léa Furlan D'Abreu. "Detection of Bacillus cereus isolated during ultra high temperature milk production flowchart through random amplified polymorphic DNA polymerase chain reaction." Ciência Rural 46, no. 2 (September 6, 2015): 286–92. http://dx.doi.org/10.1590/0103-8478cr20141539.

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ABSTRACT: The present study focused on isolation Bacillus cereus during the UHT milk production and shelf life, to assess the enterotoxigenic production capacity of isolates and to evaluate the use of the RAPD-PCR technique to verify whether Bacillus cereus isolated at different phases of UHT milk processing belongs to the same strain. For this, six groups of milk samples composed of raw, pasteurized and UHT milk were collected from a processing plant. The results revealed that bacteria belonging to the Bacillus cereus group were isolated from 51.6%, 81.6% and from 13.8% of raw, pasteurized and UHT milk samples, respectively. About 50.0% of isolates from raw milk, 19.2% isolates from pasteurized milk and 70.7% isolates from UHT milk were capable of producing enterotoxins. It was confirmed the genetic similarity among Bacillus cereus isolates from raw, pasteurized and UHT milk, therefore demonstrating that the microorganism is able to withstand UHT treatment. These results should serve as a warning to health authorities, given that 13.8% of samples were not in accordance with standards established by the Department of Health for containing a potentially pathogen agent, therefore indicating that contamination of milk by sporulating bacteria should be avoided.

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Bach, Alex, Anna Aris, Maria Vidal, Francesc Fàbregas, and Marta Terré. "Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model." Journal of Dairy Research 84, no. 3 (August 2017): 355–59. http://dx.doi.org/10.1017/s0022029917000401.

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This research communication describes a study aimed at evaluating the effects of heat treatment of milk on growth performance, N retention, and hindgut's inflammatory status and bacterial populations using young dairy calves as a model. Twenty-one Holstein calves were randomly allocated to one of three treatments: raw milk (RM), pasteurised milk (PAST), or UHT milk (UHT). Calves were submitted to a N balance study, and a biopsy from the distal colon and a faecal sample were obtained from 5 animals per treatment to determine expression of several genes and potential changes in the hindgut's bacterial population. Milk furosine content was 33-fold greater in UHT than in RM and PAST milks. Calves receiving RM grew more than those fed UHT, and urinary N excretion was greatest in calves fed UHT. Quantification of Lactobacillus was lower in calves consuming PAST or UHT, and Gram negative bacteria were greater in UHT than in PAST calves. The expression of IL-8 in the hindgut's mucosa was lowest and that of IL-10 tended to be lowest in RM calves, and expression of claudin-4 tended to be greatest in UHT calves. In conclusion, the nutritional value of UHT-treated milk may be hampered because it compromises growth and increases N excretion in young calves and may have deleterious effects on the gut's bacterial population and inflammation status.

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LOPEZ-FANDIÑO, ROSINA, NIEVES CORZO, MAR VILLAMIEL, TERESA DELGADO, AGUSTIN OLANO, and MERCEDES RAMOS. "Assessment of Quality of Commercial UHT Milks by Chromatographic and Electrophoretic Methods." Journal of Food Protection 56, no. 3 (March 1, 1993): 263–64. http://dx.doi.org/10.4315/0362-028x-56.3.263.

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Forty-four commercial ultra-high treatment (UHT) milks were analyzed, within the first 15 d after processing for lactulose, furosine, α-lactalbumin, and β-lactoglobulin, contents, as well as for proteolysis of caseins. Some UHT milks processed containing lactulose and β-lactoglobulin, within the limits considered acceptable, showed high levels of casein degradation. Samples considered overprocessed according to their lactulose and β-lactoglobulin contents also showed the presence of considerable amounts of para-k-casein, which could indicate a poor microbiological quality of the raw milk causing protein degradation prior to UHT processing.

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Zvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova, and Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.

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Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

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Nawaz, Malik Adil, Tanoj Kumar Singh, Hema Jegasothy, and Roman Buckow. "UHT Treatment on the Stability of Faba Bean Protein Emulsion." Proceedings 70, no. 1 (November 10, 2020): 29. http://dx.doi.org/10.3390/foods_2020-07742.

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Faba beans are one of the most consumed legumes and an emerging source of edible legume-based protein. Efficacy of faba bean protein concentrate (available protein ~ 63%) during ultra-heat treatment (UHT) processing of homogenised oil-in-water (O/W) emulsion was assessed in the present study by using four different concentrations viz., FPC5 ~ 5%, FPC6 ~ 6%, FPC7 ~ 7%, and FPC8 ~ 8%. Additionally, the physicochemical properties of emulsion at various processing stages viz., coarse, homogenised, and UHT were also measured. Overall, this study showed the potential use of faba bean protein as a replica of soy protein in UHT processed legume-based beverages.

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Hill, J., M. Boland, P. Harris, and G. Paterson. "Impact of genetic polymorphism on milk powder manufacture and processing." BSAP Occasional Publication 25 (2000): 87–92. http://dx.doi.org/10.1017/s146398150004067x.

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AbstractRecombined milks manufactured from milk powders made from milk produced by b-lactoglobulin (b-LG) AA phenotype cows were not suitable for processing into ultra-heat-treated (UHT) milk products as these milks rapidly fouled heat exchanger surfaces when compared with standard mixed b-LG variant milk. Recombined milks manufactured from powders from b-LG BB phenotype milk generally gave low fouling rates upon UHT treatment and in some cases gave almost negligible fouling of UHT heat exchanger surfaces. Fresh milk from b-LG AA phenotype cows fouled evaporator preheaters more rapidly than standard milk, whereas fresh milk produced from b-LG BB phenotype cows fouled evaporator preheaters less rapidly than standard milk. Recombined milks manufactured from powders made with milk from k-casein (k-CN) BB phenotype cows fouled heat exchanger surfaces more rapidly than recombined milks manufactured from powders from milk from k-CN AA phenotype cows.

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Swada, Jeffrey G., Jose I. Reyes De Corcuera, and Nicki J. Engeseth. "Impact of Alternative Thermal and Non-Thermal Processing on the Enzymatic Activity of Papaya and Strawberry Nectars and Their Blends." Journal of Food Engineering and Technology 9, no. 1 (June 15, 2020): 1–14. http://dx.doi.org/10.32732/jfet.2020.9.1.1.

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Pectin methylesterase (PME) in papaya nectar results in undesirable gel formation and peroxidase (POD) in strawberry nectar leads to nutrient loss, browning, and off-flavor production. Because of this, the effect of alternative processing techniques including ultra high temperature (UHT, 20-135°C, 1-3 s), high pressure processing (HPP, 20 or 60°C, 200-600 MPa) and irradiation (0-10 kGy) on PME and POD activity in papaya and strawberry nectar and their respective blends were compared to traditional thermal processing (80-130°C, 0-10 min). Traditional thermal (110°C, 5 min, 71.5% reduction) and UHT (110°C, 1-3 s, 98.0% reduction) processing were able to sufficiently reduce PME activity and prevent gel formation in papaya nectar. PME reduction was enhanced by synergistic reductions in nectar blends after UHT at 80°C. HPP was unable to prevent gel formation in papaya nectar, with enhanced activity at 400 MPa. Exposure of a blend 50P:50S to 10 kGy irradiation prevented gel formation. UHT enhanced POD activity at 110°C and synergistic reductions resulted for POD activity in nectar blends after irradiation. These findings highlight the benefits of alternative processing in reducing enzyme activity in fruit nectars and nectar blends.

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Dissertations / Theses on the topic "UHT processing"

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Scott, David L. "UHT processing and aseptic filling of dairy foods." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/970.

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Feldman, Ariella. "Quantification of Fouling during UHT Processing in an Indirect Tubular Heat Exchanger." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1469172226.

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Prasad, S. K. "The sensory characteristics of heat-treated milks, with special reference to UHT processing." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234789.

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Moloto, Phuti Gladys. "Identification of the dominant bacteria associated with the spoilage of UHT full cream milk." Thesis, Vaal University of Technology, 2016. http://hdl.handle.net/10352/457.

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M. Tech. (Biotechnology, Department of Biosciences, Faculty of Applied and Computer Sciences), Vaal University of Technology.
The Organization for Economic Co-operation and Development (OECD) and the Food and Agriculture Organization (FAO) of the United Nations predict that milk production and the dairy sector will remain one of the fastest-growing agricultural subsectors over the coming decade. The global milk production is projected to expand over the 2011-2020 period at an annual rate of 2%. In South Africa alone, approximately 14 – 15 million litres of milk are wasted annually due to microbial spoilage. Therefore, the identification of the spoilage microorganisms in the milk products is necessary. This will contribute towards the design of appropriate measures to prevent wastage due to spoilage and in turn contribute towards sustainability of the sector. Accordingly, one hundred samples of spoiled full cream UHT milk were collected from two plants of each of the two largest milk processors. These samples were examined visually, and the pH was measured. A presumptive identification up to genus level was conducted by examining morphological features and conducting Gram-stain, catalase and oxidase tests. Species-specific identification was done by using the Analytical Profile Index and Biolog system. Molecular profiling was done by sequencing the rDNA genes. The main spoilage organisms identified in the samples were Pseudomonas, Micrococcus, Bacillus, Enterococcus and Lactobacillus. All organisms belonging to the five genera were psychrotrophs, which are commonly found in biofilms in UHT milk processing equipment. Therefore, according to the study, the spoilage bacteria apparently entered into the milk due to inadequate cleaning-in-place (CIP) processes. More importantly, further studies should be conducted in order to identify the spoilage microbes and how CIP processes can be improved.

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Srichantra, Arunee. "Studies of UHT-plant fouling by fresh, recombined and reconstituted whole milk : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Engineering." Massey University, 2008. http://hdl.handle.net/10179/961.

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The objective of this study was to investigate the effects of preheat treatments on fouling by fresh whole milk (FWM), recombined whole milk (RCB) and reconstituted whole milk (Recon) in the high-temperature heater of indirect UHT plants. Various preheat treatments prior to evaporation during milk powder manufacture were applied to skim milk powder (SMP, 75 °C 2 s, 85 °C, 155 s and 95 °C, 155 s) and whole milk powder (WMP, 95 °C, 33 s). These preheat treatments were so-called “evaporator preheat treatments”. Skim milk powder (SMP) and whole milk powder (WMP) were derived from the same original batch of pasteurised FWM to remove the effects of the variation in milk composition between different milk batches. These SMPs were recombined with anhydrous milk fat and water to prepare RCB, and WMPs were reconstituted with water to prepare Recon. Then, (homogenized) FWM, RCB and Recon were subjected to various preheat treatments (75 °C, 11 s, 85 °C, 147 s and 95 °C, 147 s) prior to UHT processing. These preheat treatments were so-called “UHT preheat treatments”. Temperature difference (hot water inlet temperature – milk outlet temperature) was taken as a measure of the extent of fouling in the high-temperature heater. The slope of the linear regression of temperature difference versus time (for two hours of UHT processing) was taken as fouling rate (°C/h). Increasing both evaporator and UHT preheat treatments resulted in increasing fouling rate and total deposit weight for all three whole milk types for several milk batches. In the case of FWM, there was no reduction in fouling rate with increasing UHT preheat treatment whether FWM was homogenized then preheated, preheated then homogenized or not homogenized at all. These findings, which are wholly consistent and well replicated, are in apparent conflict with the results of most previous comparable studies. Possible reasons for this are explained. Further investigations of the effects of homogenization relating to the role of whey protein on the surface of the fat globules showed that whey protein associated with the membrane covering the surface of fat globules for homogenized then preheated FWM, RCB and Recon and that association increased with increasing heating process stage. The increasing association of whey protein with the milk fat globules membrane with increasing severity of heating process stage became faster when preheat treatment was more severe: the association of whey protein plateaued on intermediate temperature heating when the milks were preheated at 75°C, 11 s and on preheating when the milks were preheated at 95°C, 147 s. In the case of FWM, the thickness of the membrane covering the surface of fat globules for homogenized then preheated FWM, which increased with the severity of heating process stage, was greater than the thickness of the membrane in preheated then homogenized FWM. Preheating then homogenization resulted in the greater interfacial spreading of small molecules on the surface of fat globules, i.e. whey protein or small molecules from the disintegration of casein micelles during preheating. Possible basic mechanisms for UHT fouling in the high-temperature heater include: the reduction in the solubility of calcium phosphate and the deposition of protein as fat-bound protein and non-fat-bound protein. When non-fat-bound protein in milk plasma deposited, it could be a carrier for the deposition of mineral, such as, the precipitate of calcium phosphate in the casein micelles or the deposition of complexes between whey protein and casein micelles.

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Walker, Luke Sky. "Processing of Ultra High Temperature Ceramics." Diss., The University of Arizona, 2012. http://hdl.handle.net/10150/228496.

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For hypersonic flight to enable rapid global transport and allow routine space access thermal protection systems must be developed that can survive the extreme aerothermal heating and oxidation for extended periods of time. Ultra high temperature ceramics (UHTCs) are the only potential materials capable of surviving the extreme hypersonic environment however extensive research in processing science and their oxidation properties are required before engineering systems can be developed for flight vehicles. Investigating the role of oxides during processing of ultra high temperature ceramics shows they play a critical role in both synthesis of ceramic powders and during densification. During spark plasma sintering of UHTCs the oxides can result in the formation of vapor filled pores that limit densification. A low temperature heat treatment can remove the oxides responsible for forming the vapor pores and also results in a significant improvement of the densification through a particle surface physical modification. The surface modification breaks up the native continuous surface oxide increasing the surface energy of the powder and removing the oxide as a barrier to diffusion that must be overcome before densification can begin. During synthesis of UHTCs from sol-gel the B₂O₃ phase acts as the main structure of the gel limiting the transition metal oxide network. While heat treating to form diborides the transition metal oxide undergoes preferential reduction forming carbides that reduce B₂O₃ while at high temperature encourage particle growth and localized extreme coarsening. To form phase pure borides B₂O₃ is required in excessive quantities to limit residual carbides, however carbide reduction and grain growth are connected. When the UHTC systems of ZrB₂-SiC are exposed to oxidation, either as dense ceramics or coatings on Carbon-Carbon composites, at high temperatures they undergo a complex oxidation mechanism with simultaneous material transport, precipitation and evaporation of oxide species that forms a glass ceramic protective oxygen barrier on the surface. The composite effect observed between the oxides of ZrB₂-SiC enables them to survive extreme oxidizing environments where traditional SiC oxidation barrier coatings fail.

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Alkhafaji, Nasr Nomas Hussein. "UHF and Microwave Phase-Modulated Scattering Array." PDXScholar, 2019. https://pdxscholar.library.pdx.edu/open_access_etds/4998.

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This dissertation investigates the use an array of active nonlinear elements, with particular emphasis on controlling distortion products generated by nonlinear elements in space rather than using conventional ways such as transmission lines, waveguides, and power dividers and combiners. The nonlinear elements are made of assemblies of antennas and electronic switches, called modulated scatterers (MSs). These so-called MSs elements are utilized in a wide variety of applications such as radio frequency identification (RFID) systems, microwave imaging, Internet-of-Things sensors, etc. However, no research work has been reported in the literature regarding exploiting and controlling several distortion products generated by MSs at the same time according to the best of authors' knowledge. To facilitate controlling distortion products which means suppressing or enhancing distortion products in space, we present a nonlinear array with elements that are MSs instead of conventional antennas. MSs are switched ON-OFF at different times by modulation signals having the same frequency. The time delay of the switching process between array elements represents a relative phase shift difference in the frequency domain. Thus, the presented structure is called the phase-modulated scattering array (PMSA). The PMSA has a similar layout of phased arrays, but it does not have a feeding network and is fed by an external source called the illuminating source. Because our system does not need a feeding network and phase shifters, it is potentially easier to implement with low cost. Two different signals which are the illuminating (incident) and modulation signals interact inside switches to generate a huge number of distortion products due to the nonlinearity of switches and the periodic nature of the presented system. Distortion products then leave the presented PMSA to space again (i.e., scattering distortion products). The PMSA is able to treat distortion products and achieve beamforming functions. The operation mechanism of the PMSA is explained by developing two different mathematical models. Communication signal processing perspectives are the basis of the first mathematical model developed to show the spatial characteristics of distortion products generated by our presented PMSA. Its root is originated from a mathematical model of the widely-used polyphase multipath technique in RF communication circuits. However, the adopted technique is suitable only for communication circuits with a single output and parameters prescribed in advance. Thus, the model is further developed to circumvent all the problems mentioned above and to be able to detect the spatial characteristics of distortion products at any point in space. Static impacts of the measurement environment, real radiation patterns of actual antennas utilized in prototypes, and phase and gain errors among paths have been taken into account as well. In the model, every single scatterer is represented by a single separate path. Furthermore, the modified model is extended to include single, two, and multi tones modulation signals. Simulation results have been obtained before and after the modification for a different number of paths and modulation signals with different tones. Results show that the modified model can quantify spatial characteristics of distortion products at any point in space where specific distortion products are enhanced, and others are canceled. Because distortion products are independent in their nature (i.e., each single distortion product has different frequency and phase), they have independent radiation patterns (scattered beams). Therefore, the second mathematical model based on phased antenna array perspectives is developed. The relationship between the two models states that a distortion product which is enhanced at a certain point in space has a maximum scattered beam at that point. Also, the second mathematical model being similar to mathematical models of phased arrays considers effects of all distortion products resulting from single, two, and multi tones modulation signals, and it states that each single distortion component has its particular scattered beam. Next, sub-models for some properties and applications of the presented PMSA such as a diffraction grating-like behavior, nonreciprocity, beamforming, a tool for distortion product analysis of phased arrays and multi-input multi-output (MIMO systems), a reconfigurable-spatial harmonic generator, and a direction finding technique are derived depending on the two main mathematical models. All parts are simulated and results validate all proposed functionalities. Single antennas, antenna arrays, electronic switches (modulators), and a 4-to-8 phase transformer kit using only resistors have been designed, simulated, fabricated, assembled, and tested. Eventually, different structures of the presented PMSAs working at 432MHz and 2.3GHz are tested inside the anechoic chamber. Both frequencies are downconverted to the band 2-22kHz. Modulation signals used in the experimental setups are single and two tones. Data are measured using the commercial software SigView running on a laptop and a spectrum analyzer. Both spatial characteristics and scattered beams of distortion products are measured. Comparisons have been made between measured received responses of scattered signals and theoretical results. They are in good agreement although limitations and challenges are encountered with each round of measurement. Measured results confirm practically that as a number of scatterers increases, more distortion products are controlled at the same time. The distortion product rejection ratio DPRR is more than 15dB for all measured distortion products supposed to be canceled. Directions of scattered beams are found at expected locations with errors less than 3%. Furthermore, directions of illuminating signals or distances separating between PMSA elements are varied to change directions of scattered beams when prescribed values of parameters governing the overall performance are being broken. In other words, the beamforming functionality has been validated practically. Different elements of 8*1-PMSA are turned-off at measurements in order to find fault tolerances of the presented system. Measured results show that when two elements are failed simultaneously, responses can be accepted to some extent.

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Venugopal, Saranya. "Synthesis and processing of sub-micron hafnium diboride powders and carbon-fibre hafnium diboride composite." Thesis, Loughborough University, 2013. https://dspace.lboro.ac.uk/2134/12532.

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A vehicle flying at hypersonic speeds, i.e. at speeds greater than Mach 4, needs to be able to withstand the heat arising from friction and shock waves, which can reach temperatures of up to 3000oC. The current project focuses on producing thermal protection systems based on ultra high temperature ceramic (UHTC) impregnated carbon-carbon composites. The carbon fibres offer low mass and excellent resistance to thermal shock; their vulnerability is to oxidation above 500oC. The aim of introducing HfB2, a UHTC, as a coating on the fibre tows or as particulate reinforcement into the carbon fibre preform, was to improve this property. The objectives of this project were to: i) identify a low temperature synthesis route for group IV diborides, ii) produce a powder fine enough to reduce the difficulties associated with sintering the refractory diborides, iii) develop sol-gel coating of HfB2 onto carbon fibre tows iv) improve the solid loading of the particulate reinforcement into the carbon fibre preform, which should, in turn, increase the oxidation protection. In order to achieve the above set objectives, fine HfB2 powder was synthesized through a low temperature sol gel and boro/carbothermal reduction process, using a range of different carbon sources. Study of the formation mechanism of HfB2 revealed an intermediate boron sub-oxide and/or active boron formation that yielded HfB2 formation at 1300oC. At higher temperatures the formation of HfB2 could be via intermediate HfC formation and/or B4C formation. Growth mechanism analysis showed that the nucleated particles possessed screw dislocations which indicated that the formation of HfB2 was not only through a substitution reaction, but there could have been an element of a precipitation nucleation mechanism that lead to anisotropic growth under certain conditions. The effect of carbon sources during the boro/carbothermal reduction reaction on the size of the final HfB2 powders was analysed and it was found that a direct relation existed between the size and level of agglomeration of the carbon sources and the resulting HfB2 powders. A powder phenolic resin source led to the finest powder, with particle sizes in the range 30 to 150 nm. SPS sintering of the powder revealed that 99% theoretical density could be achieved without the need for sintering aids at 2200oC. Sol-gel coatings and slurry impregnation of HfB2 on carbon fibres tows was performed using dip coating and a 'squeeze-tube' method respectively. Crack free coatings and non-porous matrix infiltration were successfully achieved. The solid loading of the fine HfB2 into the carbon fibre preform was carried out through impregnation of a HfB2 / phenolic resin/acetone slurry using vacuum impregnation. Although the sub-micron Loughborough (LU) powders were expected to improve the solid loading, compared to the commercially available micron sized powders, due to the slurry made from them having a higher viscosity because of the fine particle size, the solids loading achieved was consequently decreased. Optimisation of the rheology of the slurry with LU HfB2 still requires more work. A comparison of the oxidation and ablation resistance of the Cf-HfB2 composites prepared with both commercial micron sized HfB2 powder and Loughborough sub-micron sized HfB2 powder, each with similar level of solid loading, was carried out using oxyacetylene torch testing. It was found that the composite containing the finer, Loughborough powders suffered a larger erosion volume than the composite with the coarser commercial powders indicating that the former offered worse ablation and oxidation resistance than the latter. A full investigation of the effect of solids loading and particle size, including the option of using mixtures of fine and coarse powders, is still required.

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Brunö, Viktor. "Etablera sig som låtskrivare : Hur ser processen ut?" Thesis, University of Skövde, School of Humanities and Informatics, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-3113.

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I detta examensarbete undersöker jag hur man kan etablera sig som låtskrivare, vilkakontakter man behöver, vilken kunskap man bör ha. Rapporten beskriver delvis minaupplevelser av marknaden samt grundas på information från intervjuer med etableradesvenska kompositörer. Parallellt med examensarbetet deltar jag i projektet Soundmasters (Sedefinition sida 3) vilket ger mig ett kontaktnät samt tillgång till karriärrådgivare.

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10

Biatek, Thibaud. "Efficient rate control strategies for scalable video coding." Thesis, Rennes, INSA, 2016. http://www.theses.fr/2016ISAR0007/document.

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High Efficiency Video Coding (HEVC/H.265) est la dernière norme de compression vidéo, finalisée en Janvier 20 13. Son extension scalable, SHVC, a été publiée en Octobre 2014 et supporte la scalabilité spatiale, en gamut de couleur (CGS) et même en norme de compression (AVC vers HEVC). SHVC peut être utilisée pour l'introduction de nouveaux services, notamment grâce à la rétrocompatibilité qu'elle apporte par la couche de base (BL) et qui est complétée par une couche d'amélioration (BL+EL) qui apporte les nouveaux services. De plus, SHVC apporte des gains en débit significatifs par rapport à l'encodage dit simulcast (l'encodage HEVC séparés). SHVC est considérée par DVB pour accompagner l'introduction de services UHD et est déjà incluse dans la norme ATSC-3.0. Dans ce contexte, l'objectif de la thèse est la conception de stratégies de régulation de débit pour les codeurs HEVC/SHVC lors de l'introduction de nouveaux services UHD. Premièrement, nous avons étudié l'approche p-domaine qui modélise linéairement le nombre coefficient non-nuls dans les résidus transformés et quantifiés avec le débit, et qui permet de réaliser des régulations de débit peu complexes. Après validation du modèle, nous avons conçu un premier algorithme de contrôle de débit au niveau bloc en utilisant cette approche. Pour chaque bloc et son débit cible associé, notre méthode estime de façon précise le paramètre de quantification (QP) optimal à partir des blocs voisins, en limitant l'erreur de débit sous les 4%. Puis, nous avons proposé un modèle d'estimation déterministe du p-domaine qui évite l'utilisation de tables de correspondance et atteignant une précision d'estimation supérieure à90%. Deuxièmement, nous avons investigué l'impact du ratio de débit entre les couches d'un codeur SHVC sur ses performances de compression, pour la scalabilité spatiale, CGS et SOR vers HDR. En se basant sur les résultats de cette étude, nous avons élaborés un algorithme de régulation de débit adaptatif. La première approche proposée optimise les gains de codage en choisissant dynamiquement le ratio de débit optimal dans un intervalle prédéterminé et fixe lors de l'encodage. Cette première méthode a montré un gain de codage significatif de 4.25% par rapport à une approche à ratio fixe. Cette méthode a été ensuite améliorée en lui ajoutant des contraintes de qualité et de débit sur chaque couche, au lieu de considérer un in tervalle fixe. Ce second algorithme a été testé sur le cas de diffusion de programme HD/UHD ct de déploiement de se1vices UHDI-P1 vers UHD 1-P2 (cas d'usage DVB), où elle permet des gains de 7.51% ct 8.30% respectivement. Enfin, le multiplexage statistique de programmes scalable a été introduit et brièvement investigué. Nous avons proposé une première approche qui ajuste conjointement le débit global attribué à chaque programme ainsi que le ratio de débit, de façon à optimiser les performances de codage. De plus, la méthode proposée lisse les variations et l'homogénéité de la qualité parmi les programmes. Cette méthode a été appliquée à une base de données contenant des flux pré-encodés. La méthode permet dans ce cas une réduction du surcoût de la scalabilité de 11.01% à 7.65% comparé à l'encodage a débit et ratio fixe, tout en apportant une excellente précision et une variation de qualité limitée
High Efficiency Video Coding (HEVC/H.265) is the latest video coding standard, finalized in Janua1y 2013 as the successor of Advanced Video Coding (AVC/H.264). Its scalable extension, called SHVC was released in October 2014 and enables spatial, bitdepth, color-gamut (CGS) and even standard scalability. SHVC is a good candidate for introducing new services thanks to backward compatibility features with legacy HEVC receivers through the base-layer (BL) stream and next generation ones through the BL+EL (enhancement layer). In addition, SHVC saves substantial bitrate with respect to simulcast coding (independent coding of layers) and is also considered by DVB for UHD introduction and included in ATSC-3 .0. In this context, the work of this thesis aims at designing efficient rate-control strategies for HEVC and its scalable extension SHVC in the context of new UHD formats introduction. First, we have investigated the p-domain approach which consists in linking the number of non-zero transfonned and quantized residual coefficients with the bitrate, in a linear way, to achieve straightforward rate-control. After validating it in the context of HEVC and SHVC codings, we have developed an innovative Coding Tree Unit (CTU)-level rate-control algorithm using the p-domain. For each CTU and its associated targeted bit rate, our method accurately estimates the most appropriate quantization parameter (QP) based on neighborhood indicators, with a bit rate error below 4%. Then, we have proposed a deterministic way of estimating the p-domain model which avoids the implementation of look-up tables. The proposed method enables accurate model estimation over 90%. Second, we have explored the impact of the bitrate ratio between layers on the SHVC performance for the spatial, CGS and SDR-to-HDR scalability. Based on statistical observations, we have built an adaptive rate control algorithms (ARC). We have first proposed an ARC scheme which optimizes coding performance by selecting the optimal ratio into a fixed ratio inte1val, under a global bitrate instruction (BL+EL). This method is adaptive and considers the content and the type of scalability. This first approach enables a coding gain of 4.25% compared to fixed-ratio encoding. Then, this method has been enhanced with quality and bandwidth constraints in each layer instead of considering a fixed interval. This second method has been tested on hybrid delivery of HD/UHD services and backward compatible SHVC encoding of UHDI -PI /UHDI -P2 services (DVB use-case) where it enables significant coding gains of 7.51% and 8.30%, respectively. Finally, the statistical multiplexing of SHVC programs has been investigated. We have proposed a first approach which adjusts both the global bit rate to allocate in each program and the ratio between BL and EL to optimize the coding performance. In addition, the proposed method smooths the quality variations and enforces the quality homogeneity between programs. This method has been applied to a database containing pre-encoded bitstreams and enables an overhead reduction from 11.01% to 7.65% compared to constant bitrate encoding, while maintaining a good accuracy and an acceptable quality variations among programs

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Books on the topic "UHT processing"

1

J, Lewis M. Continuous thermal processing of foods: Pasteurization and UHT sterilization. Gaithersburg, Md: Aspen Publishers, 2000.

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Dauchy, Serge. De processen in beroep uit Vlaanderen bij het Parlement van Parijs (1320-1521): Een rechtshistorisch onderzoek naar de wording van staat en souvereiniteit in de Bourgondisch-Habsburgse periode. Brussel: AWLSK, 1995.

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Heppell, Neil J., and Michael J. Lewis. Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (Food Engineering Series). Springer, 2000.

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Book chapters on the topic "UHT processing"

1

Gooch, Jan W. "Ultra-High Temperature (UHT) Processing." In Encyclopedic Dictionary of Polymers, 930. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_15045.

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Burton, H. "Types of UHT Processing Plant." In Ultra-High-Temperature Processing of Milk and Milk Products, 77–129. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2157-0_4.

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Burton, H. "Performance of UHT Processing Plant." In Ultra-High-Temperature Processing of Milk and Milk Products, 130–80. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2157-0_5.

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Burton, H. "Properties of UHT-Processed Milk." In Ultra-High-Temperature Processing of Milk and Milk Products, 254–91. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2157-0_9.

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Burton, H. "Connection of Aseptic Fillers to UHT Processing Plant." In Ultra-High-Temperature Processing of Milk and Milk Products, 243–53. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2157-0_8.

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Burton, H. "Cleaning and Sterilization of UHT Processing Plant and Aseptic Fillers." In Ultra-High-Temperature Processing of Milk and Milk Products, 228–42. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2157-0_7.

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Schubert, Benjamin, Mauro Palo, and Thomas Schlechter. "Review of UHF-Based Signal Processing Approaches for Partial Discharge Detection." In Computer Aided Systems Theory – EUROCAST 2017, 219–26. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74727-9_26.

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Xie, Liangbo, Xin Xiong, Qingfei Kang, and Zengshan Tian. "Backscatter Signal Blind Detection and Processing for UHF RFID Localization System." In Wireless and Satellite Systems, 151–59. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-19153-5_14.

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Giaro, Krzysztof, and Marek Kubale. "Chromatic Scheduling of 1- and 2-Processor UET Tasks on Dedicated Machines with Availability Constraints." In Parallel Processing and Applied Mathematics, 855–62. Berlin, Heidelberg: Springer Berlin Heidelberg, 2006. http://dx.doi.org/10.1007/11752578_103.

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Blum, Yigal D., Steven Young, and David Hui. "Chemical Reactivity: In Search of Better Processing of HfB2/SiC UHTC Composites." In Ceramic Transactions Series, 103–14. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118408391.ch11.

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Conference papers on the topic "UHT processing"

1

Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.

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Kim, Sukjin, Young-Hwan Park, Jaehyun Kim, Minsoo Kim, Wonchang Lee, and Shihwa Lee. "Flexible video processing platform for 8K UHD TV." In 2015 IEEE Hot Chips 27 Symposium (HCS). IEEE, 2015. http://dx.doi.org/10.1109/hotchips.2015.7477475.

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Agarwal, Ashish, Arun Kumar, and Monika Agrawal. "Cumulants based processing of Acoustic Vector Sensor data." In 2015 IEEE Underwater Technology (UT). IEEE, 2015. http://dx.doi.org/10.1109/ut.2015.7108316.

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Hoxha, Migena, Piro Zoga, and Aida Bode. "Material Balance Adjustement in Raw Material Processing." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2012. http://dx.doi.org/10.33107/ubt-ic.2012.66.

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Zhang, Xusheng, Li Song, Rong Xie, and Yanan Zhao. "A lightweight distributed media processing system for UHD service." In 2017 IEEE International Symposium on Broadband Multimedia Systems and Broadcasting (BMSB). IEEE, 2017. http://dx.doi.org/10.1109/bmsb.2017.7986233.

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Kallappa, Pattada, Carl S. Byington, Patrick W. Kalgren, Michael DeChristopher, and Sanket Amin. "High Frequency Incipient Fault Detection for Engine Bearing Components." In ASME Turbo Expo 2005: Power for Land, Sea, and Air. ASMEDC, 2005. http://dx.doi.org/10.1115/gt2005-68516.

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This paper investigates the feasibility of using contact and non-contact sensors to develop an ultra high frequency (UHF) vibration monitoring system for prognostics/diagnostics of turbine engine bearings. The authors have developed ImpactEnergy™, a feature extraction and analysis driven system that integrates high frequency vibration/acoustic emission data, collected using accelerometers and a laser interferometer to assess the health of bearings and gearboxes in turbine engines. ImpactEnergy™ combines advanced diagnostic features derived from waveform analysis, high-frequency enveloping, and more traditional time domain processing like root mean square (RMS) and kurtosis with classification techniques to provide bearing health information. The intelligent UHF concepts based system (System) presented in this paper is tested and validated in a laboratory environment by monitoring multiple bearings on test rigs that replicate the operational loads of a turbomachinery environment. The UHF system is also applied to data collected on test rigs at original equipment manufacturer (OEM) locations.

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Topuzi, Ramadan, and Arben Bejtja. "Adaptation of Wood Processing Engineers to New Technologies." In University for Business and Technology International Conference. Pristina, Kosovo: University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.35.

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Ooppakaew, W., S. Danaher, and M. Saldana. "Acoustic Array Calibration and Signal Processing for UHE Neutrinos Generation." In 2011 IEEE 8th International Conference on Mobile Ad-Hoc and Sensor Systems (MASS). IEEE, 2011. http://dx.doi.org/10.1109/mass.2011.109.

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Bednář, Jiří, Jaroslav Vrchota, and Ladislav Rolínek. "ICT in Food Processing Industry." In Hradec Economic Days 2020, edited by Petra Maresova, Pavel Jedlicka, Krzysztof Firlej, and Ivan Soukal. University of Hradec Kralove, 2020. http://dx.doi.org/10.36689/uhk/hed/2020-01-005.

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Rogov, Andrey N., Alexander B. Sergienko, and Victor N. Ushakov. "Wideband UHF acousto-optic processor." In Second International Conference on Optical Information Processing, edited by Zhores I. Alferov, Yuri V. Gulyaev, and Dennis R. Pape. SPIE, 1996. http://dx.doi.org/10.1117/12.262614.

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