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rdf:type
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Description
| - The work describes the determination of the average residence times during egg yolk - and whole liquid eggs pasteurisation in an industrial pasteurisation equipmnet (plate pasteuriser + tube holder). For the detection of the impulse the conductivity method was used. Conductivity was the monitored using the bridge method. in the system, total of 3 probes were placed. To mark the particles of the flowing product, salted yolk with the content of salt of 1.3 or 1.8% was used. In addition, rheological properties of pasteurised yolk were determined at the temperature of 5, 25, 45 and 65 deg C. Based on the geometry of the channels in the individual sections of the pasteurisation equipment, the character of the flow was estimated using the Re criterion and was found to be laminar in all parts of the system. The work includes the comparison of the average residenc times obtained by (a) the method of volumes, (b) the analysis of the conductivity response, (c) using the TUPLEX and (d) peaks. alysis of the c
- The work describes the determination of the average residence times during egg yolk - and whole liquid eggs pasteurisation in an industrial pasteurisation equipmnet (plate pasteuriser + tube holder). For the detection of the impulse the conductivity method was used. Conductivity was the monitored using the bridge method. in the system, total of 3 probes were placed. To mark the particles of the flowing product, salted yolk with the content of salt of 1.3 or 1.8% was used. In addition, rheological properties of pasteurised yolk were determined at the temperature of 5, 25, 45 and 65 deg C. Based on the geometry of the channels in the individual sections of the pasteurisation equipment, the character of the flow was estimated using the Re criterion and was found to be laminar in all parts of the system. The work includes the comparison of the average residenc times obtained by (a) the method of volumes, (b) the analysis of the conductivity response, (c) using the TUPLEX and (d) peaks. alysis of the c (en)
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Title
| - Residence Time Distribution during Egg Yolk Pasteurisation
- Residence Time Distribution during Egg Yolk Pasteurisation (en)
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skos:prefLabel
| - Residence Time Distribution during Egg Yolk Pasteurisation
- Residence Time Distribution during Egg Yolk Pasteurisation (en)
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skos:notation
| - RIV/00027022:_____/02:00000067!RIV/2003/MZE/M04003/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(QE1026), Z(MZE-M04-99-01)
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/02:00000067
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - residence time; pasteurisation; egg yolks; tube flow (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Houška, Milan
- Landfeld, Aleš
- Žitný, Rudolf
- Novotná, Pavla
- Kýhos, Karel
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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