VOLUMETRIC FLOW-RATE COMPARISONS FOR WATER AND PRODUCT ON PASTEURIZATION SYSTEMS

A flow calibration tube system was assembled to determine the volumetr ic flow rates for water and various dairy products through a holding t ube, using three different flow promotion methods. With the homogenize r, the volumetric flow rates of water and reconstituted skim milk were within 1.5% of each other. With the positive displacement pump, the f low rate for reconstituted skim milk increased compared with that for water as the pressure increased or temperature decreased. The largest increase in flow rate was at 310-kPa gauge and 20-degrees-C. On a magn etic flow meter system, the volumetric flow rates of water and reconst ituted skim milk were within .5% of the flow rate measured from the vo lume collected in a calibrated tank. The flow rate of whole milk was s imilar to that of skim milk on the three flow promoters evaluated. Ice milk mix increased the flow rate of the positive displacement pump, b ut not the homogenizer and magnetic flow meter system.