Juice pasteurizer adaptation to be able also to perform the thermal treatment of UHT dairy products
In this exciting project, we have adapted a juice pasteurizer to be able also to perform the thermal treatment of UHT dairy products. A process equipment is not always designed from scratch. We really liked to face the challenge of adapting an existing equipment to new products and new process temperatures.
On the one hand, we have adapted the pasteurizer to be able to comply with the thermal duty of the process. On the other hand, we have supplied the additional elements necessary to get the heating and cooling services.
On the top of that, the products are creations of the R+D+I department of our client, so we had to do an exhaustive study of rheology before making the thermal design.
The success of this project is shared with the engineering department of our client, with whom we have collaborated closely. We are very grateful for their trust and support.
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.
Hairpin heat exchangers
Hairpin heat exchangers have a more efficient and economical design compared to a multiple pass heat exchanger when the process requires a temperature crossing between the cold and hot fluid.