Residence Time Distribution during Egg Yolk Pasteurisation

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00027022:_____/02:00000067

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Residence Time Distribution during Egg Yolk Pasteurisation

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Residence Time Distribution during Egg Yolk Pasteurisation

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QE1026" target="_blank" >QE1026: Nové technologie zpracování vaječné suroviny</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

193-201

Kód UT WoS článku

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EID výsledku v databázi Scopus

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