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Methodologies for Studying the Heating and Cooking of Mixtures of Solids and Liquids in Heat Exchanges - FT0538

Description
To develop experimental and modelling techniques to explain the heat transfer and flow mechanisms occurring within common heat exchangers suitable for the continuous heating and cooling of mixtures of solids and liquids. This will contribute to the production of higher quality foods without compromising microbiological safety.
Objective
To develop experimental and modelling techniques to explain the heat transfer and flow mechanisms accuring within common heat exchangers suitable for the continuos heating and cooling of mixtures of solids and liquids.
Time-Scale and Cost
From: 1996

To: 1999

Cost: £486,144
Contractor / Funded Organisations
G R Spinks & Co Ltd, Unilever Research, H J Heinz Company Limited, University - Birmingham, Tetra Laval Food Ltd, Dacam Systems, Campden Technology Ltd
Keywords
              
Fields of Study
Resource Efficient and Resilient Food Chain