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  A Heat exchanger is a systematic device constructed for the successful heat transfer between two fluids of non-identical temperatures. The media maybe separated through a solid wall, to intercept mixing, or they may be in direct contact. Heat exchangers are fully used in   food processing industry , dairy industry, biochemical processing, pharmaceuticals, chemical plants and petroleum plants to name a few. The use of heat exchangers in bioprocess industry is ubiquitous; from high temperature pasteurization to low temperature freezing. Heat exchangers  have long been a required tool for pasteurization,  sterilization , and other food processing needs. And while the technology is fully fledged, there’s still enough of innovation occurring. First, a segment of background. Clearly speaking, a heat exchanger is a device used to transfer heat between two or more fluids. In the food and beverage industry, heat exchangers are frequently used to lessen or kill microbials, thereby making produ

  Food microbiology is the study of the   microorganism s that inhibit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens which will cause illness (especially if food is wrongly cooked or stored); microbes utilized to manufacture fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with different helpful roles, like manufacturing probiotics. Food safety is a major focus of  food microbiology . Numerous agents of disease and pathogens are readily transmitted via food which incorporates bacteria and viruses. Microbial toxins are also possible contaminants of food; however, microorganisms and their products may also be used to combat these pathogenic microbes. Probiotic bacteria, together with those that produce bacteriocins can eliminate and inhibit pathogens. On other side, purified bacteriocins such as nisin can be added directly to food products. Finally, bacteriophages, viruses that only infect bacteria can

  Spray drying has been employed in the   food industry   for concerning one hundred fifty years and is responsible for creating a number of the foremost essential ingredients and product within the food industry today—such as milk, instant low, and fine-grained flavors. Learn the key steps within the spray drying method, the highest advantages of this method, and the variables you should know for creating the perfect powder. We encounter  spray dried  ingredients and food products all the time. Whenever a liquid has been converted to a shelf-stable powder, there’s a more better chance that spray drying was used. The most usually spray dried foods include: Milk Powders Dried Eggs Instant Coffees Instant Teas Dried Fruit Juices Honey Powders Molasses Powders Powdered Flavors While there are many  drying processes  on the market for food, the spray drying method is distinguished by its unique equipment that enables for speedy drying with minimal heat exposure. In spray drying, a liquid i

Dehydrating is one amongst the most common processes in industry. This executed is enforced by numerous techniques, like freeze-drying. It’s an energy-consuming method. Microwave sources are a decent option to provide the energy dehydration for this method. In reality, it’s microwave-assisted dehydration. The microwave sources will be delivered around some kilowatts. Electromagnetic energy is transformed into thermal energy because of the interaction of electromagnetic fields and materials. In addition to providing energy, the  microwave-assisted dehydration  is time-saving. This technique is quick because of penetrating electromagnetic fields within the material. It leads to volumetrically heating rather than heating from the surface of the material in standard ways. Usually, the frequency of electromagnetic fields is 2450 MHz that is allotted by regulatory commissions in dielectric  heating  ways. Within the following, the mechanism of this technique is represented. All relations gov