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Tasty and Safe: Heat Transfer in Orange Juice



Author:

Helen S. Joyner
School of Food Science
University of Idaho
hjoyner@uidaho.edu

Abstract:

In this case study, students assume the role of process engineers in an orange juice production facility. They determine modes of heat transfer to and from the orange juice, develop equations for the heat transfer scenario they have identified, and design a tubular heat exchanger for the system. They also discuss heat exchanger selection. This case study was developed for an upper-level undergraduate food engineering course. It is appropriate for food engineering, food processing, and introductory heat transfer courses.

Objectives:
  • Perform mass and energy balances on engineering systems.
  • Apply heat transfer principles to determine heat requirements for a food process.
  • Design a tubular heat exchanger for a food process.
  • Compare the energy needed for co-current flow to the energy needed for counter-current flow in a tubular heat exchanger.
  • Discuss factors for heat exchanger selection given a food product to be heated and select an appropriate heat exchanger.
Keywords: Heat transfer; food processing; heat exchanger; oj; orange juice; pasteurizing; pasteurization
Topical Area: N/A
Educational Level: Undergraduate upper division, Continuing education
Formats: PDF
Type/Method: Analysis (Issues), Discussion
Language: English
Subject Headings: Chemical Engineering   Engineering (General)   Food Science / Technology  
Date Posted: 10/9/2015
Date Modified: N/A
Copyright: Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.

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