Abstract
Fluid flow theory, as related to the holding of egg products in continuous pasteurization operation, is discussed. The conditions for laminar, turbulent and transitional types of flow; the specific factors in holding tubes that may cause deviations from the anticipated type of flow; and the effects of the viscosities of egg products are outlined. Retention times for laminar flow and the effects on survival of microorganisms are evaluated.Determination of minimum holding times in 10 commercial holding tube arrangements with varying egg products were made. All minimum holding times were appreciably less than average holding times but more than would be predicted from simple laminar flow theory. Holding tube efficiencies varied roughly from 60 to 80%. They increased slightly with increased Reynolds numbers over the range of the latter that is found in commercial holding tubes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
