Whitepaper: Heat treatment of particulate foods
The primary topic we treat here is the issue of heat treatment of foods that contain particles processed in a continuous system. This is complex and makes it difficult to calculate and design the heat treatment system.
New research findings from Tetra Pak clearly demonstrate how particles affect different heat transfer processes in a heat treatment system – sometimes going against commonly accepted beliefs.
Findings from extensive experiments run by our expert group have revealed that it is now possible, from a thermal point of view, to calculate an optimal solution: the correct dimension of the heat exchanger and holding tube. This assures a consistent, accurate and predictable heat treatment system.
Heat exchangers are often over-dimensioned when processing foods with particles. The task can be accomplished with downscaled equipment and less energy. This booklet will explain how and why by sharing “the inside story” – what actually happens with the heat transfer when particles are added to the fluid.
The potential benefits to the food processing industry are many:
- Improved food quality with assured food safety
- Reduced operating and maintenance costs
- Reduced product losses
- Reduced environmental footprint
- Reduced installation and commissioning costs and time
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