Transcription of Heat Transfer in Food Processing
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Heat Transfer in Food Processing
Chapter4 Heat Transfer in Food ProcessingThe most common processes found in a food Processing plantinvolve heating and cooling of foods. In the modern industrializedfood industry,we commonly find unit operations such as refrigera-tion,freezing,thermal sterilization,drying,and evaporation. Theseunit operations involve the Transfer of heat between a product andsome heating or cooling medium. Heating and cooling of food pro-ducts is necessary to prevent microbial and enzymatic addition,desired sensorial properties color,flavor,texture areimparted to foods when they are heated or study of heat Transfer is important because it provides a basis forunderstanding how various food processes operate.
into the product to be heated. In a plate heat exchanger, a thin metal plate separates the product stream from the heating or cooling stream while allowing heat transfer to take place without mixing. We will discuss some of the commonly used heat exchangers in the food industry in the following subsections. 4.1.1 Plate Heat Exchanger
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