NAME: VANESSA LIM JIA JIA

NO MATRIC: S52051

Part A

1) What I’ve learned today?

Heating systems in food

2) Which part of today’s lecture that I don’t understand?

So far, I am doing well

3) State an example of heat transfer situation that you commonly see. State the mode of heat
transfer for your example.

When we are cooking, the food in the pot heating up and boils, making the food out of its
raw state and making them edible. The mode of heat transfer from the pot to the food and
also from the stove to the pot is conduction. When the food is in liquid state, the heat
transfer within the molecules causing the liquid to heat up, it is convection.

4) As a future food technologist, why do you need to learn about heat transfer?
To ensure that we understand heat reaction kinetics and also the mechanism behind it.

5) Tubular heat exchanger:

a) The working principle of double pipe heat exchanger (together with image/figure):

Principle:
The hotter air flow is traversing the inner tube and the outer shell that contains cooler
air, works via conduction. The heat flow is transferred through inner pipe wall, which
is made up of steel or aluminium. Steel and aluminium is known as a conductor. The
fluids will move in opposite direction due to the presence of concentric tubes.
b) The working principle of shell and tube heat exchanger (together with image/figure):
 Principal:
Shell and tube heat exchanger works by passing hot fluid through cold fluid without
mixing, and heat will be transferred. The fluid of respective temperature will have
respective inlets and outlets. The tube-side flow passes through the tube bundle and
exits the tube outlet. The shell side flow will also start at shell inlet, passes over
tubesheets and exit at shell outlet. In each tube, there is an insert known as
turbulator, which will cause turbulent flow through tubes and prevents the deposit of
sediments. This will increase the heat transfer capacity. There are also baffles which
will maximize thermal mixing between shell-side fluid and coolant pipes.
c) Properties of suitable food product:
Low viscosity
Deionized
d) Example of food application:
Dairy products such as milk

6) Scraped-surface heat exchanger:

a) The working principle (together with image/figure):

Principle:
The rotating blade which is spring loaded will scrape the surface and effectively
remove liquid from it. Sometimes, the blade will move against heat transfer surface
under the influence of rotational forces. When liquid layers are removed, any
sediments deposited on the surface is also removed, to reduce contamination of the
process liquid.

b) Properties of suitable food product:

Sticky and viscous food

c) Example of food applications:
Ice cream, salad dressing and peanut butter