2. Comparison of technologies in terms of heat treatment efficiency

2.1 General information on food quality and safety

During processing, food fluids undergo heat treatment to reduce any bacterial population and ensure their preservation for subsequent marketing. Naturally, the severity of heat treatment must not be to the detriment of quality. Consequently, the choice of the type of unit operation to be used must be appropriate. Fouling of exchange surfaces is certainly one of the most important constraints for the food industry.

The cooking of the deposit formed on the exchange walls can lead to the "release" of undesirable compounds into the product (cooked taste, browning, etc.), resulting in organoleptic alterations that can even lead to rejection of the product by the consumer. In addition, the development of this deposit...