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Food
Static mixers and heat exchangers are used in the food industry since more than 30 years.
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Mineral water and softdrinks, fruit juice, coffee, beer and wine production
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In order to pasteurize sauces, they have to be carefully heated to prescribed temperature level and then cooled down again.
Whilst the heating is effected by direct steam injection, SMR heat exchangers are used to cool down the product after pasteurization is com-pleted. In order to preserve the product quality with regard to color and taste, it is important to effect the cooling stage following the holding time very quickly and at constant residence time.
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In order to get rid of unwanted phosphatides, the edible oil needs to be deslimed beforehand. This is done by contacting the oil with phosphoric acid. To make this stage efficient, it is necessary that the two components get into an intense and intimate contact.
The static mixer SMV™ provides excellent contacting and maintains the dispersion constantly so that a maximum of phosphatides are transferred within a very short length. Additionally, the droplet size distribution is very narrow so that the separation downstream can take place very easily.
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Before extruding cereal flakes, the very viscous dough has to be heated up. In order to avoid a very large extruder for this application, static heat exchange equipment can provide efficient heating of the dough. The SMR heat exchanger allows a large heat exchange surface and handles large pressure drops generated due to very high viscosities.
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Triglyceride emulsifiers need to be heated up for the reaction. This can be done in different heat exchanger types. The most efficient way is to use multi tube heat exchangers with static mixing elements SMXL™ inside the pipes.
In comparison to empty tube heat exchangers, the operating time between services when using static mixing elements could be considerably extended.
Due to the continuous mixing during the heating stage the reaction could also be improved and the processing time reduced.
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