One of the most basic duties in the processing of fruit juices and drinks involves the economical, sanitary heating or cooling of products. These may be liquids or fluids of high viscosity or those containing particulate matter or pulp. The most commonly used forms of heat transfer equipment for these duties are the plate and tubular heat exchangers. Each is available in many different configurations and designs. Each is tailored to perform a variety of process duties while reducing fuel, water, and power consumption in keeping with the urgent need for better management of natural resources.
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Volume Subject Area:Citrus Engineering
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