ABSTRACT
Nomenclature ..................................................................................................................... 429
References .......................................................................................................................... 430
Heating of liquids is a common unit operation in food industry such as pasteurization and
sterilization of dairy products. Thermal instability of food components results in the forma-
tion of fouling layers within food processing equipment. Fouling increases thermal and
electrical energy usage by decreasing the heat transfer coefficient. Additionally, fouling results
in a significant downside associated with microbiological problems of pasteurized food
products [1].
