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Chocolate milk with different carrageenans (κappa and lambda) and sugar concentrations was heat treated indirectly at 145°C for 6s using a bench-top UHT plant. The temperature of the milk in the preheating and sterilizer sections, and the milk flow rate were determined to evaluate the overall heat transfer coefficient (OHTC) for monitoring fouling during UHT processing. Kappa-carrageenan was more...
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