Food Engineering

Overall heat transfer coefficient U

The combined conductance of all resistances between two fluids — convective films, wall conduction and fouling — used as Q = UAΔTlm.

Real-life application

Used by dairy and beverage plants to design pasteurisers and evaporators that heat or cool product efficiently at scale.

Related terms

Log mean temperature difference

Food Engineering

The logarithmic average of the temperature differences at each end of a heat exchanger, used because the difference varies along its length.

Fouling

Food Engineering

The deposition of protein, mineral or burnt-on residue on heat exchanger surfaces during processing, adding a thermal resistance and restricting flow.

Put it into practice

Practise the subject behind the definition.

Explore subject tests

← All glossary terms