New SACOME pasteuriser for juice and concentrates
Once again SACOME has been selected for the thermal design and manufacture of a pasteuriser with indirect energy recovery up to 75% in heating and 99% in cooling.
For a flowrate of 7.500 litres/hour of juices, both fruit juice and tomato juice, it entails a significant energy saving with a reduced pay back time of the equipment.
In addition, this pasteuriser is also designed for the processing of fruit concentrates at a flowrate of 1.500 kg/hour.
Pasteurization to eliminate the presence of micro-organisms and extend the product shelf life, or cooling for aseptically filling are some representative examples of the typical processes to be carried out by our corrugated tube heat exchangers for fruit juices and beverages.
SACOME corrugated tube heat exchangers are customised to handle a wide range of products from low viscosities (as fruit juices) up to high viscosities (as orange concentrate 65⁰ Brix).
The greatest advantage of the corrugation in our heat exchangers is increasing fluid turbulence when flowing through the inner tube, which means that turbulent flow can take place even with a low Reynolds number.
Differences between a continuous process and a batch process
All productive processes can be classified according to how the raw material input stage is carried out, and how the product is subsequently obtained. These processes are basically divided into continuous processes and batch processes, although we can find variations combining features from both processes.
Analysis of the thermal properties of fluids
The starting point in the design of any heat exchange system is the definition of how the thermal properties evolve throughout the process, whether heating or cooling.
Shell and Tube Heat Exchangers Frequently Asked Questions
Shell and Tube Heat Exchangers frequently asked questions with regard to the engineering, design and manufacture of our heat exchangers.