The history of food processing centers on the transformation of raw ingredients into food or various food forms. This tradition can be traced back to ancient times, specifically the prehistoric era, where early processing techniques like roasting, smoking, steaming, fermenting, sun drying, and preserving with salt were utilized. Without a doubt, food processing stands as one of humanity's oldest practices, dating back to time immemorial.
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Saturday, March 5, 2016
Tubular heat exchanger
Tubular heat exchanger ware more commonly used for thick liquids; do not need to acquire an aseptic homogenizer as they can withstand 200-300 bar pressure during homogenization.
In pursuit of more efficient aseptic processing systems, equipment manufacturers and design engineers have continued to improve in the design of tubular heat exchangers.
In some of the early systems when aseptic technology was first being developed, simple tubular heat exchangers were used in lieu of plate heat exchangers.
Although effective in reduced maintenance and able to handle much high pressures compared to plate heat exchangers, the first tubular heat exchangers were more expensive, tended to developed product building up on the walls of the heat exchangers due to burn-on, and were still limited to low-viscosity products.
Genrickh A. Dreitser is a well known specialist in heat and mass transfer and aerospace thermal techniques. He developed and investigated an effective method of heat transfer enhancement in tubular heat exchangers.
He for the first time found out the law of remarkable increase of heat transfer in channels with discrete turbulizers in comparison with similar smooth channels concerning increase of hydraulic resistance.
In the past, most heat exchangers in aseptic processing systems utilized either plate heat exchangers for very low viscosity beverages and scraped surface heat exchangers for all other products most of the newer aseptic processing systems utilize tubular heat exchangers or combination of tubular heat exchangers with steam infection or infusion.
Tubular heat exchanger
Labels:
food processing,
heating,
liquid,
low viscosity,
tubular heat exchanger
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