About: Residence Time Distribution during Egg Yolk Pasteurisation

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
Title	Residence Time Distribution during Egg Yolk Pasteurisation Residence Time Distribution during Egg Yolk Pasteurisation (en)
skos:prefLabel	Residence Time Distribution during Egg Yolk Pasteurisation Residence Time Distribution during Egg Yolk Pasteurisation (en)
skos:notation	RIV/00027022:_____/02:00000067!RIV/2003/MZE/M04003/N
http://linked.open.../vavai/riv/strany	193-201
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QE1026), Z(MZE-M04-99-01)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2003
http://linked.open...aciTvurceVysledku	Houška, Milan Landfeld, Aleš Novotná, Pavla Kýhos, Karel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	662201
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/02:00000067
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	residence time; pasteurisation; egg yolks; tube flow (en)
http://linked.open.../riv/klicoveSlovo	residence time egg yolks tube flow pasteurisation
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[4ECBBC13261C]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	New technology for processing of egg products
http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	20
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš Žitný, Rudolf Novotná, Pavla Kýhos, Karel
http://linked.open...n/vavai/riv/zamer	Optimalisation of population nutrition by the increase of complex quality of foods and the implementation of new technologies and equipment
issn	1212-1800
number of pages	9 (xsd:int)

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