ABSTRACT
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Starting in the 1960s to 1970s there has been an increasing shift from originally batch thermal operations toward continuous short time processing operations of food (often combined with high temperatures). This is due to the increasing trend of processing food to obtain products with minimum loss of sensorial and nutritional valuable ingredients, while keeping them safe for consumption (minimum processed food). For example, the high temperature short time pasteurization (UHT) of milk at 140°C ensures a safe product, taking only a few seconds so that the product suffers only slight quality deterioration.
