Food Engineering
Holding tube
The section of a continuous pasteuriser that provides the required residence time at process temperature.
Real-life application
The pipe section in a milk pasteuriser that keeps every drop hot long enough to kill harmful bacteria before it's cooled.
Related terms
Laminar flow
Food EngineeringSmooth, ordered flow in parallel layers, occurring at low Reynolds number, with a parabolic velocity profile in a pipe.
Reynolds number
Food EngineeringThe dimensionless ratio of inertial to viscous forces, Re = ρvD/μ.
Pasteurisation
Processing & PreservationA 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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