Heat Transfer in Food Processing

2007 ◽  
Keyword(s):  
Heat Transfer ◽  
Food Processing

scholarly journals LITERATURE DATA OF HEAT TRANSFER COEFFICIENTS IN FOOD PROCESSING

2002 ◽  
Vol 5 (2) ◽  
pp. 391-417 ◽  
Author(s):  
N. P. Zogzas ◽  
M. K. Krokida ◽  
P. A. Michailidis ◽  
Z. B. Maroulis
Keyword(s):  
Heat Transfer ◽  
Food Processing ◽  
Transfer Coefficients ◽  
Heat Transfer Coefficients

Heat Transfer in Food Processing

1984 ◽  
pp. 90-164
Author(s):  
R.PAUL SINGH ◽  
DENNIS R. HELDMAN
Keyword(s):  
Heat Transfer ◽  
Food Processing

scholarly journals Performance Enhancement of Double Pipe Heat Exchanger with Helical Fin and Vortex Generator using CFD

2019 ◽  
Vol 9 (2) ◽  
pp. 2677-2681
Keyword(s):  
Heat Transfer ◽  
Heat Exchanger ◽  
Water Vapour ◽  
Food Processing ◽  
Heat Exchangers ◽  
Performance Enhancement ◽  
Delta Wing ◽  
Vortex Generator ◽  
Double Pipe ◽  
Pipe Heat

Transferring heat from one fluid to another fluid without losing of major energy is a challenging task in the food processing and other industries. Double Pipe Heat Exchanger (DPHE) are light capacity Heat Exchangers (HE) used for air and other gas applications. In the present work an attempt is made to enhance the heat transfer of DPHE with helical fins and vortex generator. The working fluids are air and steam (water vapour) along outer and inner pipes. The parameters considered are helix angles, i.e. 350 , 400 , & 450 and pitch size i.e. 80 mm, 75 mm and 70 mm, and a vertex generator. CATIA V5 and Autodesk CFD are used for modelling and analysis. It is found that 400 angle helix fin 70 mm pitch along Delta Wing type (Triangular) vortex generator (VG) gives best performance

Heat Transfer to Foods: Safety and Structure

2010 ◽  
Author(s):  
Peter J. Fryer ◽  
S. Bakalis
Keyword(s):  
Heat Transfer ◽  
Thermal Behaviour ◽  
Food Processing ◽  
Soft Solids ◽  
Heating And Cooling ◽  
Research Challenges ◽  
Process Plant ◽  
Transfer Problems ◽  
Developed World ◽  
Structure Research

Heat transfer in foods is a commonplace operation in the home and restaurant, but is also the basis for a very large industry. Foods are complex non-Newtonian soft solids or structured liquids whose thermal behaviour is difficult to model; but engineering understanding is needed to develop processes that are safe and products that are attractive to the consumer. The increasing incidence of obesity in the developed world, and of food shortage elsewhere, demands that the industry adopts processes that give nutritious products in environmentally acceptable ways. This paper reviews the heat transfer problems that are found in food processing, with particular reference to the modelling of heating operations to ensure safety, problems that are found in the fouling and cleaning and process plant, and how heating and cooling are used to generate structure. Research challenges for the future are outlined.

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