UNIT OPERATIONS IN FOOD PROCESSING
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About the book
Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
Appendices
Index to Figures
Index to Examples
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CHAPTER 6

HEAT-TRANSFER APPLICATIONS

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Introduction
Heat Exchangers
Continuous-flow Heat Exchangersparallel flowcounter flow
       cross flow heat exchanger heat transferlog mean temperature difference

Jacketed Pans
Heating Coils Immersed in Liquids
Scraped Surface Heat Exchangers
Plate Heat Exchangers
Thermal Processing
Thermal Death Time F values
Equivalent Killing Power at Other Temperaturesz value
       sterilization integrationtime/temperature curves

Pasteurizationmilk pasteurization
       High Temperature Short Time HTST
Refrigeration, Chilling and Freezing
Refrigeration Cyclepressure/enthalphy chartevaporator
       condenseradiabatic compressioncoefficient of performance
       ton of refrigeration

Performance Characteristics
Refrigerantsammoniarefrigerant 134A
Mechanical Equipment
Refrigeration EvaporatorHeat transfer coefficientfins
Chilling
FreezingPlank's equationfreezing timeshape factors
Cold Storage

Summary
Problems


Examples in this Chapter:
6.1. Cooling of milk in a pipe heat exchanger
6.2. Water chilling in a counter flow heat exchanger
6.3. Steam required to heat pea soup in jacketed pan
6.4. Time to heat pea soup in a jacketed pan
6.5. Time/Temperature in a can during sterilisation
6.6. Pasteurisation of milk
6.7. Freezing of fish
6.8. Rate of boiling of refrigerant.
6.9. Operation of a compressor in a refrigeration system
6.10. Chilling of fresh apples
6.11. Freezing of a slab of meat
6.12. Freezing time of a carton of meat: controllable factors

Figures in this Chapter:
6.1. Heat exchangers
6.2 Diagrammatic heat exchanger
6.3. Heat exchange equipment
6.4. Thermal death time curve for Clostridium botulinum
6.5 Thermal death time/temperature relationships
6.6 Time/Temperature curve for can processing
6.7 Pasteurization curves for milk.
6.8 Mechanical refrigeration circuit
6.9 Pressure/enthalpy chart
6.10 Refrigeration evaporators.
6.11 Freezing of a slab.
6.12 Coefficients in Plank’s Equation.



Heat-Transfer Applications > INTRODUCTION, HEAT EXCHANGERS


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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology