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Article | REF: F1280 V1

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

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    8. Elements of liquid food heating technology

    8.1 Feed fluids

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    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...

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