Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is the process of heating liquid food above 135 °C (275 °F) for 2 to 5 seconds to kill bacterial endospores and sterilize the liquid. Originally used to prolong the shelf life of milk, Ultra-high temperature processing is now used in a wide range of liquid produces such as fruit juices, honey, wine, cream, soy milk, yogurt, soups and stews. Additionally, UHT provides higher quality products due to the D and Z valves being higher for quality factors than microorganisms. The reduction in process time due to higher temperature (UHTST) and the minimal come-up and cool-down time leads to a better-quality product.
In this webinar we will be demonstrating our THW-L1 and its use in the food processing industry. The Transient Hot-Wire (THW) is the primary method for the measurement of thermal conductivity of fluids, nanofluids and pastes because of its wide range of applications, high accuracy and repeatability.
Dr. Sofia Mylona is an internationally recognized expert in the area of the thermal conductivity measurements using the Transient Hot-Wire (THW) method. She is a graduate Chemist from the Aristotle University of Thessaloniki (A.U.Th.) in Greece and holds a Ph.D. in Chemical Engineering in the same university. During her Ph.D., she designed and constructed a novel Vibrating-Wire Viscometer for measuring high-viscosity liquids for which she received the 1st Metrology award in Greece. In the last 6 years, Dr Mylona’s research is focused on the thermal conductivity measurements using the Transient Hot-Wire technique.