Tasty and Safe: Heat Transfer in Orange Juice
School of Food Science
University of Idaho
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.
- 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.
KeywordsHeat transfer; food processing; heat exchanger; oj; orange juice; pasteurizing; pasteurization
Educational LevelUndergraduate upper division, Continuing education
Type / MethodsAnalysis (Issues), Discussion
Subject HeadingsChemical Engineering | Engineering (General) | Food Science / Technology |