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Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.ORCID-id: 0000-0001-8038-1365
2006 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 76, nr 2, s. 163-168Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Cross-correlation of electrical resistance tomography (ERT) was used to determine the velocity profile of yoghurt in a pipe of industrial dimensions. In viscometry, at shear rates higher than 10 s-1, the yoghurt followed the power law model with a K-value of 3.7 Pa sn and an n-value of 0.37. In pipe flow, however, within the tested mean velocity range of 0.05-0.25 m s-1, the yoghurt appeared to flow as a plug. The local velocity was constant from the centreline to within 3 mm of the tube wall, which corresponds to the resolution of the ERT method. © 2005 Elsevier Ltd. All rights reserved.

sted, utgiver, år, opplag, sider
2006. Vol. 76, nr 2, s. 163-168
Emneord [en]
Food Engineering
Emneord [sv]
Livsmedelsteknik
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-8890DOI: 10.1016/j.jfoodeng.2005.05.004OAI: oai:DiVA.org:ri-8890DiVA, id: diva2:966763
Tilgjengelig fra: 2016-09-08 Laget: 2016-09-08 Sist oppdatert: 2018-07-05bibliografisk kontrollert

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