Residence Time Distribution during Egg Yolk Pasteurisation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F02%3A00000083" target="_blank" >RIV/00027022:_____/02:00000083 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/02:00000067
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Residence Time Distribution during Egg Yolk Pasteurisation
Original language description
This work describes the determination of the average residence times during egg yolk - and whole liquid eggs pasterisation in an industrial equiopment (plate pasteuriser + tube holder). For the detection of the impulse the conductivity method was used. Conductivity was then monitored using the bridge method. In the system, the total of 3 probes were placed. To mark the particles of the flowing product, salt yolk with the content of salt of 1.š or 1.8% was used. In addition, rheological properties of pasteurised yolk were determined at the temperatue 5, 25, 45 and 65 °C. Based on the geometry of the channels in the individual sections of the pasteurisation equipment, the character of the flow was estimated using the Re criterion and was found to be laminar in all parts of the system. The work includes the comparison of the average residence times obtained by (a) the method of volumes, (b) the analysis of the conductivity response, (c) by using the Tuplex (d) estimate of the conductivity
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
<a href="/en/project/QE1026" target="_blank" >QE1026: New technology for processing of egg products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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