Pasteurization of a highly complex product
The main aim of SACOME is to provide engineering expertise to solve the needs of our customers. Accordingly, SACOME has a department comprised of an engineering staff exclusively dedicated to the research, development and innovation (our R+D+I Department) that is continuously carrying out tests and improvements in all areas of our company. This department works in close cooperation with other external organizations, such as several nearby universities, with which rheological analysis of products are performed.
A great example of this commitment to engineering is the recent supply of a tubular heat exchanger for the pasteurization of a highly complex product (vegan almond water). This is a non-newtonian highly viscous product, for which SACOME did not have previous references. With this in mind, after an active cooperation with the client and an exhaustive analysis of the process and the product, SACOME contributed with its knowledge and Know-How to achieve an adequate and successful solution.
Tubular heat exchanger for high consistency product and laminar flow working conditions
If we focus on the solution, taking in mind the high consistency of the product and the laminar flow working conditions, SACOME decided that the most suitable geometry was an annular space heat exchanger configuration. Specifically, SACOME chose the annular space heat exchanger with radial product inlet (S-TF40R-D) since there was no presence of solids of a significant size. Once the heat exchanger was defined, SACOME carried out the appropriate thermal calculations and mechanical calculations to set the best possible design, by optimizing all the process parameters: product velocity, pressure drops, design conditions, etc. In this sense, the required design conditions led our engineers to choose inner tubes having higher thicknesses than usual. In addition to the foregoing, since it was a food application, SACOME determined a hygienic design having specific surface finishing, as it typically occurs for the food industry.
In short, this is just one of the many examples of how SACOME has been able to provide a successful solution following an intensive design and engineering work.
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.
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 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.