Project

Heat reduction on the steam shedding process in the food industry: development of a design methodology and detailing of the selected recovery technique

Duration
01 December 2016 → 31 August 2019
Funding
Private funding via IWT/VLAIO
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
 
Project description

Design of a high temperature heat recovery system that can be used as an add-on to existing steam pealers in the food industry