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Journal of Dairy Science Vol. 53 No. 10 1353-1357
© 1970 by American Dairy Science Association ®
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Effect of Process Variables on the Holding Time in an Ultrahigh-Temperature Steam Injection System1

E. R. Edgerton2, V. A. Jones and J. A. Warren

Department of Food Science
and Department of Experimental Statistics, North Carolina State University, Raleigh 27607

ABSTRACT

Holding time was measured by monitoring the conductivity of a salt charge at each end of a holding tube on a strip chart recorder. The effect of pressure and temperature of the heated product on the holding time was studied in 88.7- and 113.7-cm tubes. Holding tube pressure was designated as that pressure in excess of the saturated vapor pressure of water at the holding temperature. Excess pressures of about 1 kg/cm2 were required to ensure reproducible measurement of holding time. At excess pressures below 0.7 kg/cm2 two-phase flow existed. Holding time decreased with pressure until all vapor was condensed. Holding time also decreased as temperature increased because of condensate added to the product and because of the reduced density at higher temperatures. A method for predicting holding tube length for a desired holding time or a holding time for a given holding tube length is presented. The prediction, computed from process and system parameters, ensures a safe process from a public health viewpoint. Calculation is based upon heat and mass balances and velocity distribution in a pipeline.

FOOTNOTES

1 Paper no. 3074 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh.

2 Present address: Procter & Gamble, Cincinnati, Ohio.






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Copyright © 1970 by the American Dairy Science Association ®.