ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The type of flow and ratio of maximum to average velocity in the holding tube was studied for viscous, non-Newtonian fluids. Appropriateness of the salt test in water for holding time determinations was also studied. Sucrose and guar solutions were used to model rheological characteristics typical of ice cream mixes. Flow was observed using a dye stream and video photography. In straight-line flow, maximum velocity was 1.6 to 2 times faster than bulk-flow velocity for typical industrial settings (Reg from 70 to 1900). When elbows were added, the dye stream was displaced from its centerline position and the ratio of dye stream to bulk-flow velocity decreased. No extrapolation could be made from salt tests in water to minimum holding time for viscous, non-Newtonian fluids.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb13161.x
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