[et_pb_section bb_built=”1″ _builder_version=”3.16.1″][et_pb_row][et_pb_column type=”4_4″][et_pb_image _builder_version=”3.17.6″ src=”https:\/\/www.sacome.com\/wp-content\/uploads\/2018\/12\/Intercambiador-tubular-para-pasteurizacion-de-leche-de-almendra.png” alt=”Heat exchanger for the pasteurization of vegan almond water” title_text=”Heat exchanger for the pasteurization of vegan almond water” \/][et_pb_divider _builder_version=”3.16.1″ show_divider=”off” \/][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n
The main aim of SACOME<\/strong> is to provide engineering expertise<\/a> <\/strong>to solve the needs of our customers. Accordingly, SACOME has a department comprised of an engineering staff exclusively dedicated to the research, development<\/strong> and innovation <\/strong><\/a>(our R+D+I Department) that is continuously carrying out tests and improvements<\/strong> in all areas of our company. This department works in close cooperation with other external organizations<\/strong>, such as several nearby universities, <\/strong>with which rheological analysis<\/strong> of products are performed.<\/p>\n A great example of this commitment to engineering <\/strong>is the recent supply <\/strong>of a tubular heat exchanger<\/strong><\/a> for the pasteurization<\/strong> of a highly complex product<\/strong> (vegan almond water<\/strong>). This is a non-newtonian highly viscous product<\/strong>, for which SACOME did not have previous references. With this in mind, after an active cooperation<\/strong> with the client and an exhaustive analysis<\/strong> of the process<\/strong> and the product, SACOME contributed with its knowledge and Know-How<\/em><\/strong> to achieve an adequate and successful solution.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”3.17.6″ border_style=”solid”]<\/p>\n If we focus on the solution<\/strong>, taking in mind the high consistency<\/strong> of the product and the laminar flow<\/strong> working conditions, SACOME decided that the most suitable geometry was an annular space heat exchanger<\/strong> configuration. Specifically, SACOME chose the annular space heat exchanger with radial product inlet (S-TF40R-D)<\/strong><\/a> since there was no presence of solids<\/strong> of a significant size. Once the heat exchanger<\/strong><\/a> was defined, SACOME carried out the appropriate thermal calculations\u00a0<\/strong>and mechanical calculations<\/strong> to set the best possible design<\/strong>, by optimizing all the process parameters<\/strong>: product velocity, pressure drops, design conditions, etc. In this sense, the required design conditions<\/strong> led our engineers to choose inner tubes <\/strong>having higher thicknesses than usual. In addition to the foregoing, since it was a food application<\/strong><\/a>, SACOME determined a hygienic design<\/strong> having specific surface finishing,<\/strong> as it typically occurs for the food industry<\/strong><\/a>.<\/p>\nTubular heat exchanger for high consistency product and laminar flow working conditions<\/h2>\n