Working with non-Newtonian fluids is not an easy task. Heating 40,000 kg/h of syrup with different degrees of sugar is always a challenge that only those companies having previous expertise can achieve.
Our technicians have collaborated closely with an engineering company specialized in food processes, with headquarters in Brazil. Our work focused on the design and manufacture of a S-TFM-I tubular heat exchanger from our Sanitary Line. For this project, and in order to reduce the floor space in the plant, the tubular heat exchanger has been designed with a vertical layout.
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.