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Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography
SIK – Institutet för livsmedel och bioteknik.
2006 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 76, no 2, 163-168 p.Article in journal (Refereed)
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.

Place, publisher, year, edition, pages
2006. Vol. 76, no 2, 163-168 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8890DOI: 10.1016/j.jfoodeng.2005.05.004OAI: oai:DiVA.org:ri-8890DiVA: diva2:966763
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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