Pilot plant intended for the processing of dairy products of a different nature
SACOME has recently supplied a pilot plant intended for the processing of dairy products of a different nature; low consistency products (such as whole / skimmed milk, lactoserum, retentate or permeate) as well as medium/high viscosity products (such as cheese curd or different types of cream cheese).
These types of projects are ideal for clients that, before processing their products to industrial production capacities, want to scale their processes and do trials and tests at lower capacities. In this case, the flow rates were around 50-200 kg/h, depending on the product and its dry extract. Therefore, the process equipment supplied had several heating and cooling sections with different services.
For these types of applications, our S-TF20-I heat exchanger (a tube-in-tube heat exchanger of our Sanitary Line) is the most suitable model. This tubular heat exchanger allows us to work with small tube diameters with an adequate process flow. Which translates into a highly cost-effective solution for our clients.
Heat exchangers technical documentation
Loops of Purified Water (PW) and Water for Injection (WFI)
Heat Exchangers for loops of Purified Water (PW) and Water for Injection (WFI) in the pharmaceutical and biotechnology industries.
The importance of rheology in the design of food plants
The importance of rheology in the design of any processing plant is crucial since the sizing of many of the elements composing it is very dependent on this “resistance”, also taking special relevance with food products: heat exchangers, pipes, valves, pumps, mixers, etc.
How to design a heat exchanger
To design a heat exchanger it is necessary to have certain data, such as the process flow rate, the temperature and the physical properties of products.