Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers

Davidson, Valerie; Goff, H. Douglas; Flores, A.F.

doi:10.1111/j.1365-2621.1996.tb13161.x

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…The fastest particle in all these cases was parsnip, which had a density nearly the same as the carrier liquid. The maximum velocity of parsnip particle traveling along the center-line was about two times as higher than the average velocity of the liquid, the same value for maximum particle velocity reported in Davidson et al (1996). Parsnip particles were distributed randomly along the tube having different linear velocities, depending on the position in the cross-section of the tube.…”

Section: Effect Of Densitymentioning

confidence: 94%

“…A critical review of RTD studies was given by Ramaswamy et al (1995), as well as those for heat transfer by Maesmans et al (1992); Sastry (1992); Awuah et al (1995). Other studies on RTD have been published [Abdelrahim et al, , 1997Grabowski and Ramaswamy, 1995a, b;Lee et al, 1995;Liu and Zuritz, 1995;Zuritz, 1995, 1996;Bhamidipati and Singh, 1996;Chandarana and Unverferth, 1996;Davidson et al, 1996;Salengke and Sastry (1996)]. Either a single or a multi-particle approach was used in all these studies.…”

Section: Introductionmentioning

confidence: 99%

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Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi‐particle Approach

Ramaswamy

Grabowski

1998

Journal of Food Science

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Velocities of particles (carrot, parsnip, potato, and Nylon) of different sizes (d p /Dϭ0.25-0.5) and shapes (spheres, cylinders and cubes) were evaluated in a transparent holding tube (Lϭ3.8m and Dϭ0.05m) with water and water/pectin (up to 1.2%) solutions as carrier liquids (Tϭ20-80ЊC). Particles were introduced individually or in groups of 2-135, and evaluated with respect to a given type, shape, size and concentration. Results showed that, when densities of particle and liquid were different, the fastest traveling particle in a multi-particle system was the largest sphere traveling alone in the carrier liquid of highest velocity and viscosity. Conservative values of critical particle velocities were obtained by using the single particle approach.

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Section: Effect Of Densitymentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi‐particle Approach

Ramaswamy

Grabowski

1998

Journal of Food Science

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“…The influence of the rheology of flowing fluids on RTD has received less attention [9] and has not been fully investigated. Most works focused on the RTD of time-independent nonNewtonian fluids with negligible yield stress.…”

Section: Introductionmentioning

confidence: 99%

Influence of Rheological Behavior of Purely Viscous Fluids on Analytical Residence Time Distribution in Straight Tubes

et al. 2008

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In an effort to better understand the homogeneity of heat treatment of foodstuffs in holding tubes, the cumulative residence time distribution function is derived for a Herschel-Bulkley fluid from fully developed laminar flow in a straight circular tube under isothermal conditions when diffusional effects are negligible. The proposed analytical solution can be reduced to solutions for Newtonian, shearthinning, dilatant, Bingham fluids by setting particular rheological parameters, and consequently, it is possible to successfully explain the dependence of residence time distribution on fluid properties for almost all of the rheological models used for time-independent purely viscous fluids.

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Minhas¹,

Sidhu²,

Mudahar³

et al. 2002

Plant Foods for Human Nutrition

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Ice cream made with buffalo milk, using optimum levels of various stabilizers of plant origin, was evaluated for its flow behavior characteristics, with the objective of producing an acceptable quality product. The minimum variation in the viscosity of mix was observed at three rates of shear (348.88, 523.33 and 1046.66 S(-1)) for all ice cream mixes. The flow behavior index (n) of all the mixes having optimum levels of various stabilizers was observed to be less than 1; indicating their pseudoplastic nature. Consistency coefficient (m) of sodium alginate was found to be 1.19; highest among all the stabilizers, followed by gelatin (1.17), karaya (1.08), guar gum (0.75), acacia gum (0.70), ghatti gum (0.36), and the control (0.29). The consistency coefficient (m) signifies the apparent viscosity of the pseudoplastic fluid. The viscosity of the mixes having various stabilizers (optimum levels) was found to be in descending order: Sodium alginate, gelatin, karaya, guar gum, acacia, ghatti and control.

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Flow Characteristics of Viscous, Non‐Newtonian Fluids in Holding Tubes of HTST Pasteurizers

Cited by 3 publications

References 6 publications

Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi‐particle Approach

Identification of Fastest Velocity Particle in Tube Flow: Single vs Multi‐particle Approach

Influence of Rheological Behavior of Purely Viscous Fluids on Analytical Residence Time Distribution in Straight Tubes

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