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Advisor(s)
Abstract(s)
This paper presents a review on residence time distribution (RTD) studies in
continuous thermal processing of liquid foods. The theoretical basis of the
Danckwerts analysis is summarized, as well as the most important flow models,
with special emphasis on tubular systems. Methods for experimental
determination, modelling and estimation of RTD are critically described. While
main design objectives in continuous thermal processes may be guaranteed by a
proper minimum residence or holding time, process optimization requires the
knowledge of the residence time distribution. Both concepts are reviewed and
discussed. A significant scatter was noticed among published results and the
need ,for a systematic work is clear It was concluded that future research should
focus on studies at pasteurizationlsterilization temperatures, as well as on
studies conducted with real food products or model food systems with FIO~INewtoniun
flow bchaviour: Furthermore. information relating RTD to
processing conditions would be a useful tool for process optimization.
Description
Keywords
Pedagogical Context
Citation
TORRES, A. Pinheiro; OLIVEIRA, F.A.R. - Residence time distribution studies in continuous thermal processing of liquid foods: a review . Journal of Food Engineering. ISSN 0260-8774. Vol. 36 n.º 1 (1998), p. 1-30
Publisher
Elsevier