VELOCITY DISTRIBUTIONS OF FOOD PARTICLE SUSPENSIONS IN HOLDING TUBE FLOW - DISTRIBUTION CHARACTERISTICS AND FASTEST-PARTICLE VELOCITIES

被引：66

作者：

DUTTA, B

SASTRY, SK

机构：

[1] Ohio State Univ, Dept. of Agricultural Engineering, Columbus, Ohio, 3210

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03605.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Velocity distributions of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose (CMC) solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. The distributions could be well described by log‐normal models. Fastest particle velocities were below theoretical centerline velocities for Newtonian fluids but were above theoretical values for the fluids used. Results indicated that for particle concentration levels used in these studies, channeling and particle‐fluid interaction effects may be significant. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1703 / 1710

页数：8

共 9 条

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