Plate heat exchanger: Thermal and fouling analysis

Soojin Jun; Virendra M. Puri

Plate heat exchanger: Thermal and fouling analysis

Soojin Jun, Virendra M. Puri

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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 language	English (US)
Title of host publication	Computational Fluid Dynamics in Food Processing
Publisher	CRC Press
Pages	417-432
Number of pages	16
ISBN (Electronic)	9781420009217
ISBN (Print)	0849392861, 9780849392863
State	Published - Jan 1 2007

All Science Journal Classification (ASJC) codes

General Engineering
General Agricultural and Biological Sciences

Cite this

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title = "Plate heat exchanger: Thermal and fouling analysis",

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].",

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T2 - Thermal and fouling analysis

AU - Jun, Soojin

AU - Puri, Virendra M.

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N2 - 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].

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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M3 - Chapter

AN - SCOPUS:82155184176

SN - 0849392861

SN - 9780849392863

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EP - 432

BT - Computational Fluid Dynamics in Food Processing

PB - CRC Press

ER -

Plate heat exchanger: Thermal and fouling analysis

Abstract

All Science Journal Classification (ASJC) codes

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