Engineering & ArchitectureTurbuHeat
Furthermore, the interest was to elucidate the impact of combined shear and thermal stress on the molecular structure and functionality of food components processed in tubular heat exchangers. Re-designed tubular heat exchangers were applied in micro-structuring whey proteins (Kerche, F., Weterings, M., Beyrer, M.).
The effect of temperature and shear upon technological properties of whey protein concentrate: Aggregation in a tubular heat exchanger, International Dairy Journal, 2016, doi: 10.1016/j.idairyj.2016.02.032.). This technology allows creating a broad range of milk powders with specific thickening properties and thus replacement of non-protein thickeners used commonly in yoghurt or infant food formulas for example.