Ingénierie et 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.