Heat exchangers for challenging dairy applications

18 March, 2024

Using tubular heat exchangers can provide a number of benefits for viscous dairy products. The main advantage is the gentle handling which maintains the key viscosity characteristics of the product such as texture and mouthfeel. But there are many other benefits from using tubular heat exchangers in the dairy sector. Innovations such as corrugated or scraped tubes help maintain flow and reduce fouling, improving cleaning-in-place procedures and reducing maintenance. Consequently, tubular heat exchangers feature improved service life which is an important consideration when calculating return on investment.

Even tubular heat exchangers may be unsuitable for some applications. For example, HRS has replaced heat exchangers based on a series of half-inch and one-inch tubes with its patented Unicus Series reciprocating scraped surface heat exchanger. The original tubes generated high pressure and lead to shearing of the fluid. Replacing it with an HRS Unicus using seven 3-inch tubes resolved the pressure issues while the oscillating cleaning system was much gentler than a rotary scraped surface heat exchanger

Whatever dairy product you are looking to pasteurise, heat or cool, understanding its properties is crucial in specifying the best system: one which will not result in adverse effects on the quality of your product.

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