Skip to main content
SpringerLink
Log in

Heat Transfer Equipment

  • Chapter
  • First Online:
Handbook of Food Processing Equipment

Part of the book series: Food Engineering Series ((FSES))

  • 5614 Accesses

Abstract

Heat transfer equipment is used in most food processing operations as an important part of the manufacturing or preservation processes. The transfer of energy to or from food materials during processing requires special equipment, which is designed and operated on the basis of the engineering principles of heat transfer and the experience and practice of food process engineering.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 189.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 249.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 249.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Alfa-Laval (1969) Thermal handbook. Alfa-Laval, Lund

    Google Scholar 

  • Alfa-Laval (1971) Heat exchanger guide. Alfa-Laval, Lund

    Google Scholar 

  • APV (2000) Ohmic heating bulletin. APV Company, Crawley

    Google Scholar 

  • Bhatia MV, Cheremisinoff PN (1980) Heat transfer equipment. Technomic, Westport

    Google Scholar 

  • Bott TR (1995) The fouling of heat exchangers. Elsevier, Amsterdam

    Google Scholar 

  • Bott TR (2001) To foul or not to foul. Chem Eng Prog 97(11):30–37

    CAS  Google Scholar 

  • Carlson JA (1992) Understand the capabilities of plate-and-frame heat exchangers. Chem Eng Prog 88(7):26–31

    Google Scholar 

  • Coronel P, Sandeep KP, Palazoglou T (2000) Heat transfer coefficient determination in a helical heat exchanger. Paper presented at annual IFT meeting, Dallas, TX, 10–14 Jun 2000, paper 14A-40

    Google Scholar 

  • Datta AK, Anantheswaran RC (eds) (2001) Handbook of microwave technology for food applications. Marcel Dekker, New York

    Google Scholar 

  • Datta AK, Sun E, Solis A (1995) Food dielectric property data and their composition-based prediction. In: Rao MA, Rizvi SSH (eds) Engineering properties of foods, 2nd edn. Marcel Dekker, New York, pp 457–494

    Google Scholar 

  • Decareau RV, Peterson RA (1986) Microwave process engineering. Ellis Horwood, Chichester

    Google Scholar 

  • Demetrakakes P (1999) Getting out of a scrape. Food Process: 112–113

    Google Scholar 

  • Edgar R (1986) The economics of microwave processing in the food industry. Food Technol 40:106–112

    Google Scholar 

  • Fellows PJ (1990) Food processing technology. Ellis Horwood, London

    Google Scholar 

  • Fryer PJ (1997) Thermal treatment of foods. In: Fryer PJ, Pyle RL, Rielly CD (eds) Chemical engineering for the food industry. Blackie Academic and Professional, London, pp 31–382

    Chapter  Google Scholar 

  • Geankoplis CJ (1993) Transport processes and unit operations, 3rd edn. Prentice-Hall, New York

    Google Scholar 

  • Georgiadis MC, Rotstein GE, Macchietto S (1998a) Modeling, simulation and optimization of milk heat treatment processes under fouling and effect on the plant’s flexibility. In: New frontiers in food engineering—CoFE 97. AIChE, New York, pp 382–387

    Google Scholar 

  • Georgiadis MC, Rotstein GE, Macchietto S (1998b) Modeling and simulation of complex heat exchanger arrangements under fouling. Comput Chem Eng 22:S331

    Article  CAS  Google Scholar 

  • Hallstrom B (1980) Heat and mass transfer in industrial cooking. In: Linko P, Malkki Y, Larinkari J (eds) Food process engineering, vol 1. Applied Science, London, pp 457–465

    Google Scholar 

  • Hallstrom B, Skjoldebrand C, Tragardh C (1988) Heat transfer and food products. Elsevier Applied Science, London

    Google Scholar 

  • Harrod M (1987) Scraped surface heat exchangers. A literature survey of flow patterns, mixing effects, residence time distribution, heat transfer and power requirements. J Food Process Eng 9:1–62

    Article  Google Scholar 

  • Jowitt R, Escher F, Kent M, McKenna B, Roques M (eds) (1987) Physical properties of foods-2. Elsevier Applied Science, London

    Google Scholar 

  • Kennedy J, Terris S, Robe K (1987) Steam-jacketed kettle solves burn-on problem. Food Process: 110.

    Google Scholar 

  • Kent M (1987) Electric and dielectric properties of food materials. Science and Technology, London

    Google Scholar 

  • Lewis M, Heppell N (2000) Continuous thermal processing of foods. Aspen, Gaithersburg

    Google Scholar 

  • Matz S (1987) Equipment for bakers. Elsevier Science, London

    Google Scholar 

  • McAdams WH (1954) Heat transmission. McGraw-Hill, New York

    Google Scholar 

  • Mermelstein NH (1997) Interest in radiofrequency heating heats up. Food Technol 51(10):91–92

    Google Scholar 

  • Mermelstein NH (1999) Developing new baking processes. Food Technol 53(3):72–74

    Google Scholar 

  • Mudgett RE (1990) Developments in microwave food processing. In: Schwartzberg HG, Rao MA (eds) Biotechnology and food process engineering. Marcel Dekker, New York, pp 359–413

    Google Scholar 

  • Mudgett RE (1995) Electrical properties of foods. In: Rao MA, Rizvi SSH (eds) Engineering properties of foods, 2nd edn. Marcel Dekker, New York, pp 389–455

    Google Scholar 

  • Muller-Steinhagen, H. 1997. Plate heat exchangers: past-present-future. In: Engineering and food at ICEF 7 part I. Sheffield Academic Press, Sheffield, pp AA1–AA12

    Google Scholar 

  • O’Donnell BB (2001) Optimize heat exchanger cleaning schedules. Chem Eng Prog 97(6):56–60

    Google Scholar 

  • Ohlsson T (1987) Industrial uses of dielectric properties of foods. In: Jowitt R, Escher F, Kent M, McKenna B, Roques M (eds) Physical properties of foods-2. Elsevier Applied Science, London, pp 199–211

    Google Scholar 

  • Perry RJ, Green D (1997) Perry’s chemical engineers’ handbook, 7th edn. McGraw-Hill, New York

    Google Scholar 

  • Rahman S (1995) Food properties handbook. CRC Press, New York

    Google Scholar 

  • Rao MA (1999) Rheology of fluid and semisolid foods. Aspen, Gaithersburg

    Google Scholar 

  • Reuter H (ed) (1993) Aseptic processing of food. Technomic, Lancaster

    Google Scholar 

  • Rossell JB (2001) Frying. Improving quality. CRC Press, Boca Raton

    Book  Google Scholar 

  • Saravacos GD, Maroulis ZB (2001) Transport properties of foods. Marcel Dekker, New York

    Google Scholar 

  • Saravacos GD, Moyer JC (1967) Heating rates of fruit products in an agitated kettle. Food Technol 29(3):54A–58A

    Google Scholar 

  • Schiffmann RE (1987) Microwave and dielectric drying. In: Mujumdar RS (ed) Handbook of industrial drying. Marcel Dekker, New York, pp 327–356

    Google Scholar 

  • Schormueller J (1966) Die Erhaltung der Lebensmittel. F. Enke Verlag, Stuttgart

    Google Scholar 

  • Singh RP (1992) Heating and cooling processes for foods. In: Heldman DR, Lund DB (eds) Handbook of food engineering. Marcel Dekker, New York, pp 247–276

    Google Scholar 

  • Sinnot RK (1996) Chemical process design. In: Coulson JM, Richardson JF (eds) Chemical engineering, vol 6. Butterworth-Heinemann, London

    Google Scholar 

  • TEMA (1978) Standards of tubular exchanger manufacturers association. Tubular Exchanger Manufacturers Association, New York

    Google Scholar 

  • Troller JA (1993) Sanitation in food processing, 2nd edn. Academic Press, New York

    Google Scholar 

  • Walas SM (1988) Chemical process equipment. Butterworths, London

    Google Scholar 

  • Youngworth H, Swientek RJ (1987) Tubular heat exchanger system handles 2000 gallons/h of orange and grapefruit juice with pulp. Food Process: 72–73.

    Google Scholar 

  • Zanoni B, Peri C, Pierucci S (1997) Computer model of bread baking control and optimization. In: Jowitt R (ed) Engineering and food, vol 2. Sheffield Academic Press, Sheffield, p H13-H

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. 21100, Nauplion, Greece

    George Saravacos

  2. Athens, Greece

    Athanasios E. Kostaropoulos

Authors
  1. George Saravacos
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Athanasios E. Kostaropoulos
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer International Publishing Switzerland

About this chapter

Cite this chapter

Saravacos, G., Kostaropoulos, A.E. (2016). Heat Transfer Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-25020-5_6

Download citation

Publish with us

Policies and ethics

Search

Navigation