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.

Heat Transfer in Food Processing The most common processes found in a food processing plant involve heating and cooling of foods. In the modern industrialized food industry, we commonly find unit operations such as refrigera-tion, freezing, thermal sterilization, drying, and evaporation. These

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