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. In this chapter,wewill study the fundamentals of heat Transfer and learn how they arerelated to the design and operation of food Processing will begin by studying heat-exchange equipment.
the additional capital cost may be recovered quickly by lowered oper-ating costs. An actual two-way regeneration process is shown in Figure 4.5 for pasteurizing grape juice. After the “starter” juice has been heated to 888C(atlocationA), it is passed through a holding loop and into the Ice water cooling Milk in Milk out Hot water Chilled ...
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