A heat exchange apparatus is described to determine reaction kinetics of fluid food constituents during continuous flow. During operation fluids are exposed to well defined thermal treatments. The thermal evaluation method associated with the apparatus allows a variety of effects to be examined rapidly (i.e. pH, supporting media, level of concentration, temperature range etc.). In addition, kinetic data generation at processing conditions simulating actual conditions (velocities, Reynolds numbers, Nusselt numbers, shear stress at the wall, etc.) is possible. Description of the design and calibration procedure is given. Design flexibility allows for constituent examination at any time‐temperature range useful to the food processor.
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Swartzel et al. (1985) studied this question.
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