Plate heat exchanger: Thermal and fouling analysis

Soojin Jun, Virendra M. Puri

Research output: Chapter in Book/Report/Conference proceedingChapter

10 Scopus citations


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 languageEnglish (US)
Title of host publicationComputational Fluid Dynamics in Food Processing
PublisherCRC Press
Number of pages16
ISBN (Electronic)9781420009217
ISBN (Print)0849392861, 9780849392863
StatePublished - Jan 1 2007

All Science Journal Classification (ASJC) codes

  • General Engineering
  • General Agricultural and Biological Sciences


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