Fluid dynamics of liquid egg products

ANNEX G Pasteurization of Liquid Egg Products and Shell Eggs

Gas-Liquid-Solid Fluidized Bed Simulation by Computational Fluid Dynamics

Gas-liquid-solid fluidized bed technique has emerged recently as one of the most promising one for three phase operations involved in chemical, biochemical, petrochemical, pharmaceutical processing industries. Out of the fundamental characteristics of a three-phase fluidized bed, the gas hold up and liquid hold up behaviours have been studied extensively. Considering the various researchers’ fi...

Ohmic processing of liquid whole egg, white egg and yolk

The Ohmic heating rate of a food is highly influenced by its electrical conductivity. In this study, electrical conductivities, colour changes and system performance of liquid whole egg, white egg and yolk were determined on a laboratory scale static Ohmic heater by applying 30 V/cm voltage gradient. The samples were heated from room temperature through to pasteurization temperature (19 – 60°C)...

Bioassay for nisin in milk, processed cheese, salad dressings, canned tomatoes, and liquid egg products.

A sensitive nisin quantification bioassay was constructed, based on Lactococcus lactis chromosomally encoding the nisin regulatory proteins NisK and NisR and a plasmid with a green fluorescent protein (GFP) variant gfp(uv) gene under the control of the nisin-inducible nisA promoter. This strain, LAC275, was capable of transducing the signal from extracellular nisin into measurable GFPuv fluores...

Hydrodynamic Improvement of underwater glider by Computational Fluid Dynamics method

Gliders are new marine vehicles which have research and military uses and they move by sequent diving and climbing. Suitable design of its main body and wings are important for the most advance velocity. hydrodynamic design variables are main body form, wings (cross section, dimensions, shape, longitudinal and vertical position) and hydrostatic parameters (static trim angle, amount of added for...