Food Food Industry Static mixers and heat exchangers are used in the food industry since more than 30 years. Mehr Beverages Important tasks in the water production are the gas-liquid applications. For example, aeration to remove iron or subsequent carbonation with CO2. Important in these processes is to achieve optimum mass transfer through intimate contact between gaseous and liquid phase. Higher shear forces generate small bubbles and mass transfer is therefore quick. Mehr Confectionary Production Candies, Caramels, Chocolate Mehr Dairy & Ice Cream Production Yoghurt, Curds, Chees, Ice Cream, Milk Mehr Heating of dough Before extruding cereal flakes, the very viscose 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. Mehr Cooling of sauces without solid particles In order to pasteurize sauces, they have to be carefully heated to prescribed temperature level and afterwards 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. Mehr Heating of emulsifier 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. Mehr Desliming of edible oil with phosphoric acid 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. Mehr