This material is based upon work supported by the National Science Foundation under Grant No. CBT 8796316.
Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 55, Issue 5, pages 1448–1453, September 1990
How to Cite
DUTTA, B. and SASTRY, S. K. (1990), Velocity Distributions of Food Particle Suspensions in Holding Tube Flow: Experimental and Modeling Studies on Average Particle Velocities. Journal of Food Science, 55: 1448–1453. doi: 10.1111/j.1365-2621.1990.tb03955.x
Salaries and research support provided in part by State and Federal Funds appropriated to the Ohio Agricultural Research & Development Center, The Ohio State Univ.
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Ohio State Univ. Journal Article No. 396-89.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms. received 9/5/89; revised 12/7/89; accepted 3/5/90.
Average particle velocities of model food particles were investigated by videotaping particles suspended in sodium carboxymethylcellulose solutions during passage through a transparent holding tube similar in dimension to that of commercial aseptic processing systems. Results indicated the mean normalized velocity of particles was significantly affected by particle Froude number and a dimensionless viscosity. Within the range of this study, particle concentration effects were significant only with respect to standard deviations of distributions. Generalized Reynolds number poorly correlated with mean normalized particle velocity. A mathematical model for particle action was in qualitative agreement with experimental results.