Heat transfer in two-phase solid-liquid food flows: A review

M. Barigou*, S. Mankad, P. J. Fryer

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)


Higher quality food can be produced by continuous aseptic processes rather than by the essentially batch process of in-container sterilization of particulate foods. In continuous aseptic processing, a food mixture passes continuously through a heat-hold-cool system, and is then packaged in presterilized containers. This results in shorter processing times, higher production rates, superior product quality, reduced power requirements, and improved process control. The design of such a plant requires knowledge of the rates of heat exchange (both fluid-particle and wall-fluid) which take place within the process. At present there is a severe lack of understanding of two-phase solid-liquid food flows, and suitable commercial sterilization schedules must be determined experimentally for every food product processed. Until enough knowledge of real flows has been gained, food manufacturers will adhere to conservative approaches in the design of each stage in a heat-hold-cool system. Following the recent review on the fluid mechanics of solid-liquid food flows6, this paper reviews the current state-of-the-art in the area of heat transfer. The fluid-particle and the wall-fluid heat transfer coefficients are crucial design parameters. Measurement techniques and mathematical models for estimating them are reviewed, the application of existing knowledge to the design of continuous aseptic processes is discussed, and research needs are highlighted.

Original languageEnglish
Pages (from-to)3-29
Number of pages27
JournalFood and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C
Issue number1
Publication statusPublished - 1 Jan 1998


  • Aseptic processing
  • Food sterilization
  • Heat transfer coefficient
  • Mathematical modelling
  • Particulate food
  • Solid-liquid flow

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Biochemistry
  • Chemical Engineering(all)


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