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Continuous Thermal Processing

  • J. Peter Clark
Chapter
Part of the Food Engineering Series book series (FSES)

The basics of thermal processing are discussed at great length in many other texts (Singh and Heldman 2001, Ibarz and Barbosa-Canovas 2003, Karel and Lund 2003, Charm 1971, among many others), so they will only be summarized here. For a given food and for a given objective (cooking, refrigerated shelf life, ambient shelf life, complete sterility), there is a time at a specified temperature that must be achieved. In a continuous process this hold time is controlled by the length of the hold tube for a specified flow rate. It is important to know the flow regime in the hold tube – whether it is laminar or turbulent – as this determines the velocity profile and thus the hold time. Many fluid foods are viscous and non-Newtonian in their flow behavior and so estimating heat transfer coefficients and pressure drops can be challenging.

The same basic flow diagram shown in Fig. 9.1applies to many different processes, including pasteurization, cooking, hot filling, and aseptic processing....

Keywords

Pressure Drop Heat Exchanger Baby Food Bulk Tank Booster Pump 
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.

Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Oak ParkUSA

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