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 .
|Original language||English (US)|
|Title of host publication||Computational Fluid Dynamics in Food Processing|
|Number of pages||16|
|ISBN (Print)||0849392861, 9780849392863|
|State||Published - Jan 1 2007|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)