MAXIMUM CHANGE IN PHYSICAL AND QUALITY PARAMETERS OF FLUID FOODS DURING CONTINUOUS FLOW HEATING. APPLICATION TO LIQUID WHOLE EGG
- 31 March 1985
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 8 (3-4), 225-239
- https://doi.org/10.1111/j.1745-4549.1985.tb00700.x
Abstract
A fluid in continuous flow heating approaches maximum thermal treatment as the viscosity profile becomes plug flow. This effect is examined for physical and quality changes in tubular heating of fluid foods. Arrhenius mathematical forms of constituent change are incorporated into the thermal profile models for the general case. Application to soluble protein loss (SPL) and viscosity change in liquid whole egg (LWE) are used as examples. Time and temperature schedules are suggested for pasteurization of LWE at elevated temperatures and shorter times, relative to standard schedules, based on the plug flow velocity profile assumption.This publication has 10 references indexed in Scilit:
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