Semiempirický model kinetiky foulingu při vsádkovém a kontinuálním ohmickém ohřevu mléka

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68407700%3A21220%2F07%3A02144180" target="_blank" >RIV/68407700:21220/07:02144180 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Semiempirical Fouling Kinetics Model in Batch and Continuous Direct Ohmic Heating of Milk

Popis výsledku v původním jazyce

Simple semiempirical generalized correlation quantifying the effect of concentration and temperature onto electrical conductivity was proposed and tested on published data of milk, coffee and aqueous H2TiF6 solution. The semiempirical fouling kinetics model was proposed and verified in direct batch ohmic heating of milk. The model is based on the analogy to mechanisms and chemical kinetics of serial reactions. The effect of flowrate onto the fouling formation in continuous direct ohmic heating of milk was investigated. The proposed empirical fouling kinetics model is based on the assumption that the growth rate of the fouling layer thickness depends on time exponentially. It was found that fouling layer growth intensity was not decreased by the higherwall shear stress induced by the higher flowrate. However increasing wall shear stress enlarged the maximal time tnf in which the fouling layer growth is negligible.

Název v anglickém jazyce

Semiempirical Fouling Kinetics Model in Batch and Continuous Direct Ohmic Heating of Milk

Popis výsledku anglicky

Simple semiempirical generalized correlation quantifying the effect of concentration and temperature onto electrical conductivity was proposed and tested on published data of milk, coffee and aqueous H2TiF6 solution. The semiempirical fouling kinetics model was proposed and verified in direct batch ohmic heating of milk. The model is based on the analogy to mechanisms and chemical kinetics of serial reactions. The effect of flowrate onto the fouling formation in continuous direct ohmic heating of milk was investigated. The proposed empirical fouling kinetics model is based on the assumption that the growth rate of the fouling layer thickness depends on time exponentially. It was found that fouling layer growth intensity was not decreased by the higherwall shear stress induced by the higher flowrate. However increasing wall shear stress enlarged the maximal time tnf in which the fouling layer growth is negligible.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2007

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Engineering

ISSN

1556-3758

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

25

Strana od-do

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Kód UT WoS článku

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EID výsledku v databázi Scopus

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