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Journal of Dairy Science Vol. 46 No. 4 320-322
© 1963 by American Dairy Science Association ®
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Measuring Dilution or Concentration of a Fluid Processed in a Steam-Injection Vacuum Pasteurizer

W. K. Jordan and A. C. O'Sullivan

Department of Dairy and Food Science, Cornell University, Ithaca, New York

ABSTRACT

The pasteurizer was operated on dilute sodium chloride solutions at several outlet temperatures from 2 F more than to 15 F less than the inlet temperature. The resultant changes in concentration ranged from 0.3% dilution to 1.7% concentration, as calculated from the chloride content of line samples taken before and after processing. A simple graph of percentage change in volume of product versus temperature differential showed a linear relationship. The graph was used to find the differential giving neither concentration nor dilution.






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Copyright © 1963 by the American Dairy Science Association ®.