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Residence time distribution studies in continuous thermal processing of liquid foods: a review

1998Journal article Open access
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dc.contributor.authorTorres, A. Pinheiro
dc.contributor.authorOliveira, F. A. R.
dc.date.accessioned2011-10-11T10:47:19Z
dc.date.available2011-10-11T10:47:19Z
dc.date.issued1998
dc.description.abstractThis 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.por
dc.identifier.citationTORRES, 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. 1-30por
dc.identifier.urihttp://hdl.handle.net/10400.14/5926
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversionhttp://www.sciencedirect.com/por
dc.titleResidence time distribution studies in continuous thermal processing of liquid foods: a reviewpor
dc.typejournal article
dspace.entity.typePublication
rcaap.rightsopenAccesspor
rcaap.typearticlepor

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