Plate heat exchanger: Thermal and fouling analysis

Soojin Jun, Virendra Puri

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)

Abstract

Heating of liquids is a common unit operation in food industry such as pasteurization and sterilization of dairy products. Thermal instability of food components results in the formation of fouling layers within food processing equipment. Fouling increases thermal and electrical energy usage by decreasing the heat transfer coefficient. Additionally, fouling results in a significant downside associated with microbiological problems of pasteurized food products [1].

Original languageEnglish (US)
Title of host publicationComputational Fluid Dynamics in Food Processing
PublisherCRC Press
Pages417-432
Number of pages16
ISBN (Electronic)9781420009217
ISBN (Print)0849392861, 9780849392863
StatePublished - Jan 1 2007

Fingerprint

heat exchangers
fouling
Fouling
Heat exchangers
Hot Temperature
heat
food processing equipment
Pasteurization
Dairy products
Food
Food processing
Food Handling
heat transfer coefficient
Dairy Products
Food Industry
pasteurization
Heating
Heat transfer coefficients
dairy products
food industry

All Science Journal Classification (ASJC) codes

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

Cite this

Jun, S., & Puri, V. (2007). Plate heat exchanger: Thermal and fouling analysis. In Computational Fluid Dynamics in Food Processing (pp. 417-432). CRC Press.
Jun, Soojin ; Puri, Virendra. / Plate heat exchanger : Thermal and fouling analysis. Computational Fluid Dynamics in Food Processing. CRC Press, 2007. pp. 417-432
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Jun, S & Puri, V 2007, Plate heat exchanger: Thermal and fouling analysis. in Computational Fluid Dynamics in Food Processing. CRC Press, pp. 417-432.

Plate heat exchanger : Thermal and fouling analysis. / Jun, Soojin; Puri, Virendra.

Computational Fluid Dynamics in Food Processing. CRC Press, 2007. p. 417-432.

Research output: Chapter in Book/Report/Conference proceedingChapter

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AB - Heating of liquids is a common unit operation in food industry such as pasteurization and sterilization of dairy products. Thermal instability of food components results in the formation of fouling layers within food processing equipment. Fouling increases thermal and electrical energy usage by decreasing the heat transfer coefficient. Additionally, fouling results in a significant downside associated with microbiological problems of pasteurized food products [1].

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Jun S, Puri V. Plate heat exchanger: Thermal and fouling analysis. In Computational Fluid Dynamics in Food Processing. CRC Press. 2007. p. 417-432