TY - JOUR
T1 - Thermal energy savings in pilot-scale plate heat exchanger system during product processing using modified surfaces
AU - Balasubramanian, S.
AU - Puri, V. M.
N1 - Funding Information:
The authors also would like to express their sincere gratitude and appreciation to the California Energy Commission’s Public Interest Energy Research (PIER) program for their critical financial support to undertake this timely research project.
PY - 2009/4
Y1 - 2009/4
N2 - A pilot-scale plate heat exchanger (PHE) system having modified surfaces was tested for possible thermal energy savings while pasteurizing milk and tomato juice. The surfaces tested were stainless steel 316 (control), and SS-316 coated with three different commercially available food-grade materials; Lectrofluor-641TM, graded Ni-P-PTFE, and AMC148-18. The PHE system was operated continuously for 6 h at a flow rate of 0.162 m3 h-1channel-1. Of the three coatings, Lectrofluor-641TM had the most promising results. Calculation for total thermal energy consumption indicate that using the Lectrofluor-641TM coated plates results in about 7.68% and 15.86% less energy, respectively, for processing tomato juice and skim milk than when traditional SS-316 plates were used. Overall, results indicate that modifying food processing equipment surface could result in substantial energy savings and need to be explored further.
AB - A pilot-scale plate heat exchanger (PHE) system having modified surfaces was tested for possible thermal energy savings while pasteurizing milk and tomato juice. The surfaces tested were stainless steel 316 (control), and SS-316 coated with three different commercially available food-grade materials; Lectrofluor-641TM, graded Ni-P-PTFE, and AMC148-18. The PHE system was operated continuously for 6 h at a flow rate of 0.162 m3 h-1channel-1. Of the three coatings, Lectrofluor-641TM had the most promising results. Calculation for total thermal energy consumption indicate that using the Lectrofluor-641TM coated plates results in about 7.68% and 15.86% less energy, respectively, for processing tomato juice and skim milk than when traditional SS-316 plates were used. Overall, results indicate that modifying food processing equipment surface could result in substantial energy savings and need to be explored further.
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U2 - 10.1016/j.jfoodeng.2008.10.014
DO - 10.1016/j.jfoodeng.2008.10.014
M3 - Article
AN - SCOPUS:58149145566
SN - 0260-8774
VL - 91
SP - 608
EP - 611
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -
