Author(s)

S. Yanniotis

Abstract

Calculation of heat transfer rates in processing of foods is essential in order to design optimum processing conditions and the required equipment. The use of computational methods in food processing heat transfer applications that has been published in recent years is briefly presented in this paper. Introduction The aim of the food industry today is to provide safe, nutritious and of high sensory quality food to the consumers. This aim is achieved by applying basic concepts of chemistry, microbiology and engineering to food processing. One of the most important and more common engineering disciplines in food processing is heat transfer. There are many unit operations in the food industry where steady or unsteady state heat transfer is taking place e.g. pasteurization, sterilization,

Keywords