Thermal treatments, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. Many of these treatments use heat exchangers, but manufacturers must take into consideration various factors when choosing the right heat exchanger for their process, not least the physical properties of the product itself. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly.

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