ANALYSIS OF CONTINUOUS STERILIZATION PROCESSES FOR BINGHAM PLASTIC FLUIDS IN LAMINAR-FLOW

被引：8

作者：

GUARIGUATA, C

BARREIRO, JA

GUARIGUATA, G

机构：

[1] Dept de Tecnología de Procesos Biológicos y Bioquímicos, Universidad Simón Bolívar, Caracas, 108

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb08532.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A model was developed to represent the continuous sterilization of Bingham plastic fluid foods for the laminar, isoviscous and nonisoviscous flow, with applications to design. The length of the heating and cooling sections as well as nutrient retention were numerically calculated for a required sterilization value. Thiamine and C. botulinum were considered for this purpose. There was a considerable difference between solutions obtained for isoviscous and nonisoviscous flow. Therefore, it would not be advisable to overlook the temperature effect on rheological fluid properties. Optimal nutrient retention was shown to occur for the smallest tube diameter studied. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：905 / 910

页数：6

共 26 条

[1]

AIBA S, 1965, BIOCHEMICAL ENGINEER, pCH8

[2]

Barreiro J A, 1977, Arch Latinoam Nutr, V27, P325

[3] HEAT OR MASS TRANSFER IN A FLUID IN LAMINAR FLOW IN A CIRCULAR OR FLAT CONDUIT [J].