| Food
Industry
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Static
mixers and
heat exchangers
are used in
the food industry
since more
than 30 years.
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| Beverages |
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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.
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| Confectionary
Production
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Candies,
Caramels,
Chocolate
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| Dairy
& Ice Cream Production
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Yoghurt,
Curds, Chees,
Ice Cream,
Milk
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| Heating
of dough
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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.
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| Cooling
of sauces without
solid particles
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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.
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| Heating
of emulsifier
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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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| Desliming
of edible oil with
phosphoric acid
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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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