Heat Transfer In Food Processing. Heat transfer oils for food processing must be fully h1 or ht1 certified as food grade heat transfer fluids by the us food and drug administration fda and the nsf internationalwhile this is not a legal requirement auditors such as the brc often require heat transfer fluids in food processing plants to be h1 or ht1 certified. Heat transfer is important in food processing.
Heat transfer is a very important aspect of the cooking process. Heat transfer in food processing the most common processes found in a food processing plant involve heating and cooling of foods. Heat transfer is a dynamic process in which heat is transferred spontaneously from one body to another cooler body.
Conventionally food is significantly over processed to ensure safety.
Heat transfer is an important operation in the food industry. Vegetable oil deodorizing food additive manufacturing food packaging production and food preparation all use heat transfer fluids to some degree. The fundamental aspects of convective heat transfer that is heat transfer occurring in flowing fluids are discussed in relation to the problems of the food industry. Knowledge of the surface heat transfer coefficient is required to design the equipment wherein convection heat transfer is used to process foods and beverages.