Elements of liquid food heating technology
Energy efficiency of liquid food heating processes - Heating technologies
Article REF: F1280 V1
Elements of liquid food heating technology
Energy efficiency of liquid food heating processes - Heating technologies

Authors : Ismaël ZAÏD, Lionel MUNCH, Nicolas FLACH-MALASPINA, Christophe COQUELET

Publication date: September 10, 2009, Review date: December 20, 2017 | Lire en français

Logo Techniques de l'Ingenieur You do not have access to this resource.
Request your free trial access! Free trial

Already subscribed?

8. Elements of liquid food heating technology

8.1 Feed fluids

SCROLL TO TOP

8.1.1 Reminder of the problems associated with heating food fluids

Stabilizing and preserving fluids by heat treatment is one of the oldest and most frequently applied unit operations (pasteurization, sterilization, cooking, thermization). Heat exchangers are essential equipment in the food industry. However, heating fluids remains a delicate operation. The food industry is faced with a diversified range of technologies and increasingly complex food matrices. Technological choices must aim to guarantee...

You do not have access to this resource.
Logo Techniques de l'Ingenieur

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed?

Ongoing reading
Elements of liquid food heating technology

Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details
Contact us
Contact our team FAQ