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ABSTRACT

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.