Food Engineering
The section of a continuous pasteuriser that provides the required residence time at process temperature.
The pipe section in a milk pasteuriser that keeps every drop hot long enough to kill harmful bacteria before it's cooled.
Smooth, ordered flow in parallel layers, occurring at low Reynolds number, with a parabolic velocity profile in a pipe.
The dimensionless ratio of inertial to viscous forces, Re = ρvD/μ.
A mild heat treatment that destroys vegetative pathogens and reduces spoilage organisms, without eliminating spores. Milk: LTLT 63 °C for 30 min, or HTST 72 °C for 15 s.
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