Why is better to use a Jacketed vessel in the dairy industry than a stainless steel container directly?
(a) To prevent milk from charring
(b) To have a better temperature control
(c) The temperature of food in the film = temperature of the wall which is very high. Hence, jacketed vessels are needed
(d) All of the mentioned
This question was addressed to me in an interview.
My doubt is from Unit Operations in section Heat Transfer by Conduction, Convection and Radiation of Food Engineering