1819
Thermal Process Validation: The HACCP Records Auditors Need
90°C for 10 minutes: thermal process validation records auditors need to prove HACCP controls after product or process changes.
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Heat & Mass Balance for Food & Beverage
This blog category covers the application of rigorous heat and mass balance (HMB) engineering principles within the food and beverage manufacturing sector. Content focuses on how EnerTherm Engineering utilizes steady-state and dynamic modeling—using platforms like Aspen Plus, HYSYS, and DWSIM—to optimize thermal profiling, moisture removal, and steam system accounting.
8 articles
All Articles8
1789
How Heat and Mass Balance Supports HACCP in Food Processing
Heat and mass balance quantifies steam, moisture and heat to validate HACCP limits, cut utility losses and protect food quality.
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1761
Moisture Balance Calculations Industrial Dryer Control
Calculate industrial dryer water removal in kg/h with dry-solids moisture balances to reduce fuel use, stabilize final moisture and increase throughput.
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1730
How PFD Stream Tables Expose Heat Loss in Dairies
A dairy PFD stream table reveals heat loss at 72°C for 15 seconds, pinpointing steam waste, poor regeneration and condensate recovery.
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1703
Energy Reduction Strategies for Bakeries: Oven Heat Losses
Bakery oven energy use ranges from 0.110-2.0 kWh/kg. Measure exhaust, casing and idle heat losses to cut costs and protect bake quality.
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1677
How Food Manufacturing Process Simulation Protects HACCP
An 11-step food process simulation tests pasteurisation, baking and chilling limits before plant changes to protect HACCP compliance.
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1635
Steam System Optimisation Cuts Food Plant Fuel Costs
Cut food manufacturing fuel costs by 12% to 18% through steam system optimisation, condensate recovery loops, and compliant steam trap auditing.
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1610
Food Plant Pasteurisation Energy Audits Save 19-40%
Save 19-40% on thermal energy in your liquid food plant. A pasteurisation energy audit recovers 90-95% of process heat with a 1.4-year payback.
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