1. A small-scale egg processing plant makes pasteurized liquid egg at a rate of 500L/h. In the process, liquid egg is heated to 60C and passed through a holder having a length of 32m and a diameter of 3.81cm. In order to ensure pasteurization, liquid egg should be held at this temperature for at least 2 minutes. After some time, a 1.5mm protein layer develops on the walls of the holder narrowing the passage, but the plant keeps operating. Do you think the pasteurization process is still adequate? (Do not forget to validate your assumptions!) Notes: 1. Liquid egg shows Newtonian behavior at 60C. 2. For liquid egg at 60C : viscosity ()=3.1mPa.s, density ()=1.04g/cm3