Freezing is a well-established preservation method used to maintain the freshness of
perishable food products during storage, transportation and retail distribution; however, food …

Shrinkage is a well‐documented defect in frozen desserts, yet the root causes and
mechanisms remain unknown. Characterized by the loss of volume during storage …

Scraped surface heat exchangers (SSHEs) have prominently shown their eminence in
various food, chemical and in pharmaceutical industries when the regular processing of …

Scraped surface heat exchanger (SSHE) is vibrantly utilized in various industries. The heat
exchanger devices play pivotal role in the energy transfer phenomenon between the fluids …

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to
improve its consistency. It also reduces the hardness of ice cream, as well as improving the …

The use of a heat exchanger for the conditioning of the olive paste could enhance the olive
oil extraction process. Particularly, paste pre-heating could reduce the malaxation time and …

Following a review of multiscale simulation methodology, and previous examples of
multiscale models from food science, we present our multiscale simulation framework MULTI …

Latent heat storage has higher energy density, but most phase change materials (PCMs)
have low thermal conductivity. Current research focuses on conduction dominated heat …

An improved model of a rotary film evaporator with a cutting blade having a reflective surface
and equipped with an autonomous heating system which is fed by a power supply from …

Ice cream is a frozen mixture comprising milk, cream, sugar, milk solids-not-fat, stabilizers,
and emulsifiers. This study explores the production of ice cream using a Scraped Surface …