Abstract
Many processes in the food industry use heat transfer. Rather than describing these processes in detail, and thus becoming rapidly out of date whenever a new process is introduced or a modification developed, this book seeks to explain the principles underlying them. The concepts introduced in previous chapters, such as the ideas of heat transfer as a set of sequential steps, of residence time distributions, and of fluid flows, will be applied here to the study of real systems.
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References and further reading
Bird, M.R. and Fryer, P.J. (1991) An experimental study of the cleaning of surfaces fouled by whey proteins. Transactions of the Institution of Chemical Engineers C, 69, 13–21.
Belmar-Beiny, M.T. and Fryer, P.J. (1993) A study of the sequence of events in milk thermal fouling. Journal of Dairy Research, 60, 467–483.
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© 1997 Springer Science+Business Media Dordrecht
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Fryer, P.J. (1997). Thermal treatment of foods. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_9
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6724-6
Online ISBN: 978-1-4615-3864-6
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