USE OF CONTINUOUS HEAT EXCHANGERS FOR THE TREATMENT OF LIQUID FOODSTUFFS OR FOODSTUFFS ENRICHED WITH PARTICLES.

UTILISATION DES ECHANGEURS DE CHALEUR EN CONTINU POUR LE TRAITEMENT DE PRODUITS ALIMENTAIRES LIQUIDES OU ENRICHIS EN PARTICULES.

Type of article: Periodical article

Summary

STUDIES WERE CARRIED OUT BY THE FOOD SWEDISH INSTITUTE ON THE POSSIBILITIES AND LIMITATIONS OF HEAT EXCHANGERS FOR ASEPTICIZING HIGH VISCOSITY FOODSTUFFS. THE AUTHOR FIRSTLY ANALYZES THE RHEOLOGICAL PROPERTIES OF THIS TYPE OF NON-NEWTONIAN FLUID (HONEY, SOUPS, SAUCES) ; THEN GIVES A NUMBER OF OBSERVATIONS ON THE USE OF SOME TYPES OF EXCHANGER (PLATE, TUBULAR, SMOOTH SURFACE). FINALLY, HE STUDIES THE CASE OF PRODUCTS WHICH ARE RICH IN PARTICLES, BY ANALYZING THE FLOW OF THESE PARTICLES IN THE FLUID AND THE EXCHANGE OF HEAT FROM AND BETWEEN THE PARTICLES. J.R.

Details

Original title: UTILISATION DES ECHANGEURS DE CHALEUR EN CONTINU POUR LE TRAITEMENT DE PRODUITS ALIMENTAIRES LIQUIDES OU ENRICHIS EN PARTICULES.
Record ID : 1990-0232
Languages: French
Source: Tech. lait. - n. 1037
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Precooked food
Keywords: Prepared food; Food; Physical property; Heat exchanger