Dairy plant wants to pasteurize Fluid Milk, Cream and Ice Cream Mix using a HTST pasteurizer at a flow rate of 1200 litres per hour. The mass flow rate was determined by measuring the time required to collect exactly 20 kg, which was found to be in 81 seconds.

Include a brief introduction to the issue of holding time based on product composition, your results should be presented in a table (including product, apparent viscosity, Reynolds number and calculated holding time), your interpretations and conclusions and examples of all calculations should be reported.

1) Convert the mass flow rate to volume flow rate at 80 C considering the following information: a. Density of water at 80C = 971.8 kg/m3 . b. Slippage in the pump when processing low-viscosity fluids like water can occur, therefore the volume flow rate is increase for the milk by 1.05, and for the ice cream by 1.3 and cream by 1.2. The length of the holding tube is 25.6 meters and the inside diameter of the nominal 1" pipe is 2.21 cm

2) Calculate the average velocity of the products in the tube using the equation: V=AF Where V=velocity(m/s), F= volumetric flow rate (m3/s) A= cross-sectional area (D2/4m2) 3) Calculate the Reynolds number (NRe) tor each product, using the equation: NRe=K8n1(4n3n+1))nDnV(2n) Where D= diameter (m), n= flow behaviour index (dimensionless) V= velocity (m/s) =density(kg/m3) K= consistency index (Pa.s)