Application of Thermo-Fluid Knowledge in Food Preservation Technology

Application of Thermo-Fluid Knowledge in Food Preservation Technology
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Application of Thermo-Fluid Knowledge in Food Preservation Technology
The understanding of thermo-fluid has led to the recognition of various food preservation methods. Without thermo-fluid knowledge, milk products would foul instantly, and pasta sources would have a shortened expiry date (Augusto & Cristianini, 2012). There are just a few examples of how this knowledge can be used in food preservation. Studies show that the food environment comprises some intrinsic and extrinsic factors (Amit et al., 2017). Intrinsic factors include water activity, pH, and nutritional components, while extrinsic factors entail temperature and gaseous composition (Augusto & Cristianini, 2012). Achieving food preservation requires the manipulation of these factors because they inhibit microbial growth and prevent enzymatic degradation. Thermal processing is the most widely used food preservation method by heat application to preserve food quality and extend shelf life (Başaran & Yılmaz, 2018). The liquid flow during heating is a function of its geometry, where even small changes can alter the process features. It is a global practice and an economically viable technique that is efficient for almost any foodstuff. The preservation is conducted by damaging pathogenic microorganisms and inactivating enzymes and toxins available in food (Leong, 2022). This is possible with the help of heat transfer that changes the state of matter in the food preservation system. Heat transfer processes in the food industry help maintain the hygienic, nutritional and sensory quality of the food product. This paper focuses on the application of thermo-fluid knowledge in food preservation.
Thermo-fluid Knowledge Application
Thermo-fluid knowledge is the understanding of energy content in and transport by fluids. It describes the case where fluid flow (liquids, gases, and vapors) have been simultaneously involved. This knowledge is applicable in food preservation technology in the following ways:
Heat Exchangers
Thermo-fluid knowledge can be used to operate a heat exchanger during food preservation. A heat exchanger is a machine developed to transmit heat from one fluid to another. This transmission could be liquid to liquid, liquid to gas, or gas to gas (Başaran & Yılmaz, 2018). In food preservation technology, heat exchangers perform various functions, including pasteurization, sterilization, and ultra-high temperature processing (UTH) of food products (Leong, 2022). They also remove or reduce microbial, thus, making a food product aseptic. Cabezas-Gómez et al.( 2015) indicated that heat exchangers could also conserve energy used in food processing and preservation. If used correctly, it can recuperate up to about 50% of wasted heat.
The most common usage of a heat exchanger is heating or cooling liquid food products before filling, concentrating, drying, or packing (Naik et al., 2013). To meet processing requirements for different products and their varying viscosities, heat exchangers utilize ground-breaking designs to maximize effic...