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Residence time distribution during egg yolk pasteurisation

Author

Listed:
  • A. Landfeld

    (Food Research Institute Prague, Prague, Czech Republic)

  • R. Žitný

    (Food Research Institute Prague, Prague, Czech Republic)

  • M. Houška

    (Food Research Institute Prague, Prague, Czech Republic)

  • K. Kýhos

    (Food Research Institute Prague, Prague, Czech Republic)

  • P. Novotná

    (Food Research Institute Prague, Prague, Czech Republic)

Abstract

This work describes the determination of the average residence times during egg yolk - and whole liquid eggs pasteurisation in an industrial pasteurisation equipment (plate pasteuriser + tube holder). For the detection of the impulse the conductivity method was used. Conductivity was then monitored using the bridge method. In the system, the total of 3 probes were placed. To mark the particles of the flowing product, salted yolk with the content of salt of 1.3 or 1.8% was used. In addition, rheological properties of pasteurised yolk were determined at the temperatures of 5, 25, 45, and 65°C. Based on the geometry of the channels in the individual sections of the pasteurisation equipment, the character of the flow was estimated using the Re criterion and was found to be laminar in all parts of the system. The work includes the comparison of the average residence times obtained by (a) the method of volumes, (b) the analysis of the conductivity response, (c) the estimate made by using the TUPLEX software, and (d) the estimate of the peaks of the conductivity response.

Suggested Citation

  • A. Landfeld & R. Žitný & M. Houška & K. Kýhos & P. Novotná, 2002. "Residence time distribution during egg yolk pasteurisation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 20(5), pages 193-201.
    • Handle: RePEc:caa:jnlcjf:v:20:y:2002:i:5:id:3531-cjfs
    DOI: 10.17221/3531-CJFS
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