Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces

2009 ◽  
Vol 91 (4) ◽  
pp. 608-611 ◽  
Author(s):  
S. Balasubramanian ◽  
V.M. Puri
Keyword(s):  
Heat Exchanger ◽  
Thermal Energy ◽  
Energy Savings ◽  
Pilot Scale ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Modified Surfaces

CONVECTION SCALING ON MODIFIED SURFACES OF PLATE HEAT EXCHANGER IN 80°C SIMULATED GEOTHERMAL WATER

2020 ◽  
Vol 8 (2) ◽  
pp. 117-133
Author(s):  
Fan Zhang ◽  
Weidong Zhou ◽  
Muhammad Zafar Ullah ◽  
Yongli Ma ◽  
Mingyan Liu
Keyword(s):  
Heat Exchanger ◽  
Plate Heat Exchanger ◽  
Geothermal Water ◽  
Plate Heat ◽  
Modified Surfaces

scholarly journals A mathematical model for the prediction of the whey protein fouling mass in a pilot scale plate heat exchanger

Food Control ◽  
2019 ◽  
Vol 106 ◽  
pp. 106729 ◽  
Author(s):  
Yingying Gu ◽  
Laurent Bouvier ◽  
Alberto Tonda ◽  
Guillaume Delaplace
Keyword(s):  
Mathematical Model ◽  
Heat Exchanger ◽  
Whey Protein ◽  
Pilot Scale ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Protein Fouling

Use of Capillary Tubes and Plate Heat Exchanger to Validate U.S. Department of Agriculture Pasteurization Protocols for Elimination of Salmonella Enteritidis from Liquid Egg Products

1999 ◽  
Vol 62 (2) ◽  
pp. 112-117 ◽  
Author(s):  
C. B. MICHALSKI ◽  
R. E. BRACKETT ◽  
Y.-C. HUNG ◽  
G. O. I. EZEIKE
Keyword(s):  
Heat Exchanger ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Pilot Scale ◽  
Plate Heat Exchanger ◽  
Capillary Tubes ◽  
Department Of Agriculture ◽  
Plate Heat ◽  
Egg Products ◽  
D Values

D values for a five-strain cocktail of Salmonella Enteritidis in five different liquid egg products (whole egg, egg yolk, egg white, egg yolk + 5% sucrose + 5% NaCl, and egg yolk + 10% NaCl) were determined using 100-μl capillary tubes. The egg products were inoculated with approximately 1 × 1010 organisms/ml and heated in capillary tubes to temperatures ranging from 51 to 68°C for various time intervals. Using a pilot scale plate heat exchanger, the U.S. Department of Agriculture (USDA) protocols for pasteurization were also evaluated using egg products inoculated with approximately 1 × 107 Salmonella Enteritidis/ml. Results of experiments with capillary tubes suggested that almost all processes would result in less than the 9D process recommended by the USDA. However, when the egg products were pasteurized using the plate heat exchanger, a greater than 9D process was achieved for Salmonella Enteritidis in all products except egg yolk containing 5% sucrose + 5% NaCl, which received approximately a 4D process.

β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis

2013 ◽  
Vol 101 ◽  
pp. 432-450 ◽  
Author(s):  
Jeremy Petit ◽  
Thierry Six ◽  
Anne Moreau ◽  
Gilles Ronse ◽  
Guillaume Delaplace
Keyword(s):  
Heat Exchanger ◽  
Dimensional Analysis ◽  
Pilot Scale ◽  
Plate Heat Exchanger ◽  
Plate Heat ◽  
Β Lactoglobulin

Pilot scale ultrasound enabled plate heat exchanger – Its design and potential to prevent biofouling

2015 ◽  
Vol 153 ◽  
pp. 81-88 ◽  
Author(s):  
Natalie E. Hotrum ◽  
Peter de Jong ◽  
J. Coen Akkerman ◽  
Martijn B. Fox
Keyword(s):  
Heat Exchanger ◽  
Pilot Scale ◽  
Plate Heat Exchanger ◽  
Plate Heat
Sign in / Sign up

Export Citation Format

Share Document