The flow of liquid foods in an agitated vessel using PEPT: Implications for the use of TTI to assess thermal treatment

Development of a hydrodynamic model for the UV-C treatment of turbid food fluids in a novel ‘SurePure turbulator™’ swirl-tube reactor

“…The former technique can be applied to opaque fluids whilst the latter is limited to transparent fluids and equipment. The value of the PEPT technique for validation of food preservation methods has been demonstrated for thermal processing of liquid foods in an agitated vessel by relating the fluid motion, obtained via the PEPT data, to the expected thermal profile (Mehauden et al, 2009).…”