Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification

Abstract

We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food engineers/researchers. Thereafter, the novel processing methods for starch gelatinization/hydrolysis and heat sterilization based on Taylor–Couette flow are reviewed. In fluid mechanics communities, the Taylor–Couette flow is well-known as a flow between coaxial cylinders with the inner cylinder rotating. Recently, this unique flow has been applied in food processing. In starch processing, enhanced heat transfer through Taylor vortex flow significantly improves gelatinization. In addition, effective and moderate mixing leads to an increase in the reducing sugar yield. In sterilization processing, the enhanced heat transfer also intensifies the thermal destruction of Clostridium botulinum. However, a moderate heat transfer should be ensured because excessive heat transfer also induces thermal destruction of the nutritional components. The Taylor–Couette flow is only an example considered here. There are various flows that intensify the heat/mass transfer and mixing in food processing. It is expected that this chapter will stimulate the development of food processing based on fluid technologies, toward food process intensification.