I am designing a holding tube for the pasteurization of milk. I need feedback on the key steps of the design process. Any help would be appreciated. Thanks.
Where are you based, there is some information in the Australian standard on pasturisers for reference. In essence you need to gurantee the fastest particle will be held in the hold tube for the minimum time. Additionally to reduce heat damage to milk the time must not be too long for the slowest particle.
key steps are;
Pipe Velocity/ reynolds number range to be laminar.
On basis of the average pipe velocity determine the minimum holding tube volume (volume = design maximum flow rate/ holding time)
From the pipe velocity and design maximum flowrate determine holding tube diameter.
From the diameter and volume the length can be determined.
