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Pasteurization with a Plate Heat Exchanger

  • Margarida Vieira
  • Jorge Pereira
  • Cornelius Lucher
Part of the Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development book series (ISEKI-Food, volume 5)

Objectives

This protocol describes a practical training day on a plate exchanger. It is used to teach fundamentals of thermal process engineering. There are three major parts: heat transfer , residence time and thermal degradation (of ascorbic acid).

The total time should be around 6 h. The training day is one of 5 days of the practical training "Thermal Process Engineering".

Emphasis On Environmental And Safety Aspects

The protocol teaches students to use thermal energy in an efficient way.

Introduction

Plate heat exchangers are used throughout the food industry to transfer heat from one medium to the other. They are commonly used for low-viscosity fluids and in the food industry they are often used for pasteurization purposes.

Thermal Preservation with Heat Exchangers

By definition, thermal pasteurization has an effect in food by destroying either pathogenic organisms in non-acid foods, or reducing the number of spoilage organisms and/or inactivates enzymes in acidic foods. In the...

Keywords

Ascorbic Acid Heat Recovery Residence Time Distribution Plate Heat Exchanger Decimal Reduction Time 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Margarida Vieira
    • 1
  • Jorge Pereira
    • 1
  • Cornelius Lucher
    • 2
  1. 1.Universidade do AlgarveEscola Superior de TecnologiaPortugal
  2. 2.Technische Universitdt BerlinDepartment of Food Biotechnology and Food Process EngineeringBerlin

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