Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution insi...Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution inside the cans during thermal processing. A Computational Fluid Dynamics （CFD） model was developed for thermization of milk in the can heating at 65℃ for the first time to determine the temperature distribution in the canned milk at stationary position. This developed CFD model was validated with the experimental measurements of temperature. The effects of thermization temperature on milk flow profile （velocity）, milk temperature and viscosity profiles inside the can during thermal process were investigated. Temperature profiles of milk in can at three different planes （i.e. top, middle and bottom plane） were studied. Moreover, thermization unit was calculated by correlating with temperature and it was found that maximum thermization unit was achieved at 540 s of thermal processing of milk in can.展开更多
Long-term preservation and easy transportation of human bone marrow-derived mesenchymal stem cells(hBM-MSCs) will facilitate their application in medical treatment and bioengineering.A pilot study on the freeze-drying...Long-term preservation and easy transportation of human bone marrow-derived mesenchymal stem cells(hBM-MSCs) will facilitate their application in medical treatment and bioengineering.A pilot study on the freeze-drying of hBM-MSCs was carried out.hBM-MSCs were loaded with trehalose.The glass transition temperature of the freeze-drying suspension was measured to provide information for the cooling and primary drying experiment.After freeze-drying,various rehydration processes were tested.The highest recovery rate of hBM-MSCs was(69.33± 13.08) %.Possible methods to improve freeze-drying outcomes are discussed.In conclusion,the present study has laid a foundation for the freeze-drying hBM-MSCs.展开更多
文摘Thermal processing of milk is an important unit operation to inactivate the spoilage organism and enzymes and thus increase the storage life of milk, It was very difficult to find out the temperature distribution inside the cans during thermal processing. A Computational Fluid Dynamics （CFD） model was developed for thermization of milk in the can heating at 65℃ for the first time to determine the temperature distribution in the canned milk at stationary position. This developed CFD model was validated with the experimental measurements of temperature. The effects of thermization temperature on milk flow profile （velocity）, milk temperature and viscosity profiles inside the can during thermal process were investigated. Temperature profiles of milk in can at three different planes （i.e. top, middle and bottom plane） were studied. Moreover, thermization unit was calculated by correlating with temperature and it was found that maximum thermization unit was achieved at 540 s of thermal processing of milk in can.
基金Project (Nos.30600256 and 50606032) supported by the National Natural Science Foundation of China
文摘Long-term preservation and easy transportation of human bone marrow-derived mesenchymal stem cells(hBM-MSCs) will facilitate their application in medical treatment and bioengineering.A pilot study on the freeze-drying of hBM-MSCs was carried out.hBM-MSCs were loaded with trehalose.The glass transition temperature of the freeze-drying suspension was measured to provide information for the cooling and primary drying experiment.After freeze-drying,various rehydration processes were tested.The highest recovery rate of hBM-MSCs was(69.33± 13.08) %.Possible methods to improve freeze-drying outcomes are discussed.In conclusion,the present study has laid a foundation for the freeze-drying hBM-MSCs.
