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

机译:液态食品连续热处理中的停留时间分布研究:综述

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摘要

This paper presents a review on residence time distribution (RTD) studies incontinuous thermal processing of liquid foods. The theoretical basis of theDanckwerts analysis is summarized, as well as the most important flow models,with special emphasis on tubular systems. Methods for experimentaldetermination, modelling and estimation of RTD are critically described. Whilemain design objectives in continuous thermal processes may be guaranteed by aproper minimum residence or holding time, process optimization requires theknowledge of the residence time distribution. Both concepts are reviewed anddiscussed. A significant scatter was noticed among published results and theneed ,for a systematic work is clear It was concluded that future research shouldfocus on studies at pasteurizationlsterilization temperatures, as well as onstudies conducted with real food products or model food systems with FIO~INewtoniunflow bchaviour: Furthermore. information relating RTD toprocessing conditions would be a useful tool for process optimization.
机译:本文介绍了停留时间分布(RTD)研究液体食品的连续热处理的综述。总结了Danckwerts分析的理论基础,以及最重要的流动模型,其中特别强调了管状系统。严格描述了RTD的实验确定,建模和估计方法。尽管可以通过适当的最小停留时间或保持时间来保证连续热过程的主要设计目标,但过程优化需要了解停留时间分布。对这两个概念进行了审查和讨论。注意到在已发表的结果和需要进行的工作之间存在着很大的分散,因此系统的工作是显而易见的。结论是,未来的研究应集中在巴氏灭菌/灭菌温度下的研究,以及对使用FIO〜INewtoniunflow特性的真实食品或模型食品系统进行的研究: 。将RTD与处理条件相关的信息将是用于过程优化的有用工具。

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