Fouling models for heat exchangers

Sundar Balsubramanian, Virendra Puri, Soojin Jun

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

One of the most critical and widely used unit operations in the food processing industry is thermal treatment. Heat exchangers offer an effective and ef cient means of heat utilization through heat recycling and better heat transfer. During heat treatment the food products undergo structural and chemical changes. Owing to changes occurring in the food product some of the constituents like proteins and minerals precipitate resulting in lm-like deposits which adhere to the food processing equipment surface. These deposits are generally referred to as foulants and this phenomenon of deposition of food constituents on the equipment surface is termed fouling.

Original languageEnglish (US)
Title of host publicationFood Processing Operations Modeling
Subtitle of host publicationDesign and Analysis, Second Edition
PublisherCRC Press
Pages235-262
Number of pages28
ISBN (Electronic)9781420055542
ISBN (Print)9781420055535
StatePublished - Jan 1 2008

Fingerprint

heat exchangers
fouling
Fouling
Heat exchangers
Food processing
foods
food processing equipment
Hot Temperature
heat treatment
heat
Deposits
Heat treatment
heat transfer
recycling
food industry
minerals
Food
Minerals
Recycling
Precipitates

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Balsubramanian, S., Puri, V., & Jun, S. (2008). Fouling models for heat exchangers. In Food Processing Operations Modeling: Design and Analysis, Second Edition (pp. 235-262). CRC Press.
Balsubramanian, Sundar ; Puri, Virendra ; Jun, Soojin. / Fouling models for heat exchangers. Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, 2008. pp. 235-262
@inbook{9012e10baca6470d9ff2288cb3b2fee9,
title = "Fouling models for heat exchangers",
abstract = "One of the most critical and widely used unit operations in the food processing industry is thermal treatment. Heat exchangers offer an effective and ef cient means of heat utilization through heat recycling and better heat transfer. During heat treatment the food products undergo structural and chemical changes. Owing to changes occurring in the food product some of the constituents like proteins and minerals precipitate resulting in lm-like deposits which adhere to the food processing equipment surface. These deposits are generally referred to as foulants and this phenomenon of deposition of food constituents on the equipment surface is termed fouling.",
author = "Sundar Balsubramanian and Virendra Puri and Soojin Jun",
year = "2008",
month = "1",
day = "1",
language = "English (US)",
isbn = "9781420055535",
pages = "235--262",
booktitle = "Food Processing Operations Modeling",
publisher = "CRC Press",

}

Balsubramanian, S, Puri, V & Jun, S 2008, Fouling models for heat exchangers. in Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, pp. 235-262.

Fouling models for heat exchangers. / Balsubramanian, Sundar; Puri, Virendra; Jun, Soojin.

Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press, 2008. p. 235-262.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

T1 - Fouling models for heat exchangers

AU - Balsubramanian, Sundar

AU - Puri, Virendra

AU - Jun, Soojin

PY - 2008/1/1

Y1 - 2008/1/1

N2 - One of the most critical and widely used unit operations in the food processing industry is thermal treatment. Heat exchangers offer an effective and ef cient means of heat utilization through heat recycling and better heat transfer. During heat treatment the food products undergo structural and chemical changes. Owing to changes occurring in the food product some of the constituents like proteins and minerals precipitate resulting in lm-like deposits which adhere to the food processing equipment surface. These deposits are generally referred to as foulants and this phenomenon of deposition of food constituents on the equipment surface is termed fouling.

AB - One of the most critical and widely used unit operations in the food processing industry is thermal treatment. Heat exchangers offer an effective and ef cient means of heat utilization through heat recycling and better heat transfer. During heat treatment the food products undergo structural and chemical changes. Owing to changes occurring in the food product some of the constituents like proteins and minerals precipitate resulting in lm-like deposits which adhere to the food processing equipment surface. These deposits are generally referred to as foulants and this phenomenon of deposition of food constituents on the equipment surface is termed fouling.

UR - http://www.scopus.com/inward/record.url?scp=84881521973&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84881521973&partnerID=8YFLogxK

M3 - Chapter

AN - SCOPUS:84881521973

SN - 9781420055535

SP - 235

EP - 262

BT - Food Processing Operations Modeling

PB - CRC Press

ER -

Balsubramanian S, Puri V, Jun S. Fouling models for heat exchangers. In Food Processing Operations Modeling: Design and Analysis, Second Edition. CRC Press. 2008. p. 235-262