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Tetra Pak Dairy Processing Handbook

Heat exchangers
THE PURPOSES OF HEAT TREATMENT
Bytheendofthe19thcentury,heattreatmentofmilkhadbecomesocommonplacethatmostdairiesusedtheprocessfor
somepurposeoranother,suchasformilkintendedforcheeseandbutterproduction.
Beforeheattreatmentwasintroduced,milkwasasourceofinfection,asitisaperfectgrowthmediumformicroorganisms.
Diseasessuchastuberculosisandtyphusweresometimesspreadbymilk.
ThetermpasteurizationcommemoratesLouisPasteur,whointhemiddleofthe19thcenturymadehisfundamentalstudies
ofthelethaleffectofheatonmicroorganismsandtheuseofheattreatmentasapreservativetechnique.Thepasteurization
ofmilkisaspecialtypeofheattreatment,whichcanbedefinedasanyheattreatmentofmilkthatsecuresthecertain
destructionoftuberclebacillus(T.B.)withoutmarkedlyaffectingthephysicalandchemicalpropertiesofthemilk.
Inconsideringthehistoryofpasteurizationitisworthmentioningthatalthoughscientistseverywhereagreedfairlycloselyon
thenecessarydegreeofheattreatment,theprocesswasverylooselycontrolledincommercialpracticeforalongtime.Milk
wasfrequentlyeitheroverheatedorunderheated,sothatiteitherhadacookedflavourorwasfoundtocontainviableT.B.
Inthemiddleofthe1930s(JDR:6/191),KayandGrahamannouncedthedetectionofthephosphataseenzyme.Thisenzyme
isalwayspresentinrawmilkandisdestroyedbythetemperature/timecombinationnecessaryforefficientpasteurization.In
addition,itspresenceorabsenceiseasilyconfirmed(Phosphatasetest).Theabsenceofphosphataseindicatesthatthemilk
hasbeenadequatelyheated.

Fortunately,allcommonpathogenicorganismslikelytooccurinmilkarekilledbyrelativelymildheattreatment,whichhas
onlyaveryslighteffectonthephysicalandchemicalpropertiesofmilk.Themostresistantorganismisthetuberclebacillus
(T.B.),whichisconsideredtobekilledbyheatingmilkto63Cfor10minutes.Completesafetycanbeassuredbyheating
milkto63Cfor30minutes.T.B.isthereforeregardedastheindexorganismforpasteurization:anyheattreatmentthat
destroysT.B.canbereliedupontodestroyallotherpathogensinmilk.
Apartfrompathogenicmicroorganisms,milkalsocontainsothersubstancesandmicroorganismsthatmayspoilthetasteand
shortentheshelflifeofvariousdairyproducts.Hence,asecondarypurposeofheattreatmentisusedtodestroyasmanyas
possibleoftheseotherorganismsandenzymaticsystems.Thisrequiresmoreintenseheattreatmentthanisneededtokill
thepathogens.
Thissecondarypurposeofheattreatmenthasbecomemoreandmoreimportantasdairieshavebecomelargerandless
numerous.Longerintervalsbetweendeliveriesmeanthat,despitemoderncoolingtechniques,microorganismshavemore
timetomultiplyandtodevelopenzymaticsystems.Inaddition,theconstituentsofthemilkaredegraded,thepHdrops,etc.
Toovercometheseproblems,heattreatmentmustbeappliedasquicklyaspossibleafterthemilkhasarrivedatthedairy.

Itisextremelyfortunatethatnoneofthemajorpathogensinmilkformspores.

TIME/TEMPERATURE COMBINATION

Thecombinationoftemperatureandholdingtimeisveryimportant,asitdeterminesthe
intensityoftheheattreatment.Figure6.1.1showslethaleffectcurvesforColiform
bacteria,TyphusbacteriaandTuberclebacilli.Accordingtothesecurves,coliformbacteria
arekilledifthemilkisheatedto70Candheldatthattemperatureforaboutonesecond.
Atatemperatureof65Cittakesaholdingtimeof10secondstokillcoliformbacteria.
Thesetwocombinations,70C/1sand65C/10s,consequentlyhavethesamelethal
effect.
Tuberclebacilliaremoreresistanttoheattreatmentthancoliformbacteria.Aholdingtime
of20secondsat70Corabout2minutesat65Cisrequiredtoensurethattheyareall
destroyed.Theremightalsobeheatresistantmicrococciinmilk,butasarule,theyare Fig.6.1.1
completelyharmless. Lethaleffectonbacteria.

LIMITING FACTORS FOR HEAT TREATMENT

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Intenseheattreatmentofmilkisdesirablefromthemicrobiologicalpointofview.Butsuchtreatmentalsoinvolvesariskof
adverseeffectsontheappearance,tasteandnutritionalvalueofthemilk.Proteinsinmilkaredenaturedathigh
temperatures.Thismeansthatthecheesemakingpropertiesofmilkaredrasticallyimpairedbyintenseheattreatment.
Intenseheatingproduceschangesintastefirstcookedflavourandthenburntflavour.Thechoiceoftime/temperature
combinationisthereforeamatterofoptimization,inwhichbothmicrobiologicaleffectsandqualityaspectsmustbetakeninto
account.
Sinceheattreatmenthasbecomethemostimportantpartofmilkprocessing,andknowledgeofitsinfluenceonmilkbetter
understood,variouscategoriesofheattreatmenthavebeeninitiated,asshowninTable6.1.1.

Table6.1.1
Themaincategoriesofheattreatmentinthedairyindustry

Process Temperature,C Time

Thermization

LTLTpasteurizationofmilk 63 30min

HTSTpasteurizationofmilk 7275 1520s

HTSTpasteurizationofcream,etc. >80 15s

Ultrapasteurization 125138 24s

UHT(flowsterilization)normally 135140 afewseconds

Sterilizationincontainer 115120 2030min

THERMIZATION
Inmanylargedairies,itisnotpossibletopasteurizeandprocessallthemilkimmediatelyafterreception.Someofthemilk
mustbestoredinsilotanksforhoursordays.Undertheseconditions,evendeepchillingisnotenoughtopreventserious
qualitydeterioration.
Manydairiesthereforepreheatthemilktoatemperaturebelowthepasteurizationtemperature,totemporarilyinhibitbacterial
growth.Thisprocessiscalledthermization.Themilkisheatedto6365Cforabout15seconds,atime/temperature
combinationthatdoesnotinactivatethephosphataseenzyme.Doublepasteurizationisforbiddenbylawinmanycountries,
sothermizationmuststopshortofpasteurizationconditions.
Topreventaerobicsporeformingbacteriafrommultiplyingafterthermization,themilkmustberapidlychilledto4Corbelow
anditmustnotbemixedwithuntreatedmilk.Manyexpertsareoftheopinionthatthermizationhasafavourableeffecton
certainsporeformingbacteria.Theheattreatmentcausesmanysporestoreverttothevegetativestate,whichmeansthat
theyaredestroyedwhenthemilkissubsequentlypasteurized.
Thermizationshouldbeappliedonlyinexceptionalcases.Theobjectiveshouldbetopasteurizealltheincomingmilkwithin
24hoursofarrivalatthedairy.

LTLT PASTEURIZATION
Theoriginaltypeofheattreatmentwasabatchprocessinwhichmilkwasheatedto63Cinopenvatsandheldatthat
temperaturefor30minutes.Thismethodiscalledtheholdermethodorlowtemperature,longtime(LTLT)method.
Nowadaysmilkisalmostalwaysheattreatedincontinuousprocesseslikethermization,HTSTpasteurizationorUHT
treatment.

HTST PASTEURIZATION
HTSTistheabbreviationofHighTemperatureShortTime.Theactualtime/temperaturecombinationvariesaccordingtothe
qualityoftherawmilk,thetypeofproducttreated,andtherequiredstorageproperties.

Milk

TheHTSTprocessformilkinvolvesheatingitto7275Cwithaholdof1520secondsbeforeitiscooled.The
phosphataseenzymeisdestroyedbythistime/temperaturecombination.Thephosphatasetestisthereforeusedtocheckthat

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milkhasbeenproperlypasteurized.Thetestresultmustbenegativetheremustbeno
detectablephosphataseactivity(Figure6.1.2).

Cream and cultured products

Phosphatasetestsshouldnotbeusedforproductswithfatcontentsabove8%,assome
reactivationoftheenzymetakesplaceafairlyshorttimeafterpasteurization.Theheat
treatmentmustalsobestronger,asfatisapoorheatconductor.
Peroxidase,anotherenzyme,isthereforeusedforcheckingthepasteurizationresultsfor
cream(PeroxidasetestaccordingtoStorch).Theproductisheatedtoatemperatureabove
80C,withaholdingtimeofaboutfiveseconds.Thismoreintenseheattreatmentis Fig.6.1.2
sufficienttoinactivateperoxidase.Thetestmustbenegativetheremustbeno Lethaleffectcurvesand
detectableperoxidaseactivityintheproduct(Figure6.1.2). time/temperaturecurvesfor
Asthephosphatasetestcannotbeusedforacidifiedproductseither,heatingcontrolis destructionofsomeenzymes
basedontheperoxidaseenzyme.Milkintendedforculturedmilkproductionisnormally andmicroorganisms.
subjectedtointenseheatingtocoagulatewheyproteinsandincreaseitswaterbinding
properties,i.e.preventformationofwhey.

ULTRA PASTEURIZATION
Ultrapasteurizationcanbeutilizedwhenaparticularshelflifeisrequired.Forsomemanufacturers,twoextradaysare
enough,whereasothersaimforafurther3040daysontopofthe216daysthataretraditionallyassociatedwith
pasteurizedproducts.Thefundamentalprincipleistoreducethemaincausesofreinfectionoftheproductduringprocessing
andpackaging,soastoextendtheshelflifeoftheproduct.Thisrequiresextremelyhighlevelsofproductionhygieneanda
distributiontemperatureofnomorethan7Cthelowerthetemperature,thelongertheshelflife.
Heatingmilkto125138Cfor24secondsandcoolingitto<7Cisthebasisofextendedshelflife.ESL,Extended
ShelfLife,isageneraltermforheattreatedproductsthathavebeengivenimprovedkeepingqualitiesbyonemeansor
another.Nevertheless,ESLproductsmuststillbekeptrefrigeratedduringdistributionandinretailstores.

UHT TREATMENT
UHTistheabbreviationforUltraHighTemperature.UHTtreatmentisatechniqueforpreservingliquidfoodproductsby
exposingthemtobrief,intenseheating,normallytotemperaturesintherangeof135140C.Thiskillsmicroorganismsthat
wouldotherwisedestroytheproducts.
UHTtreatmentisacontinuousprocessthattakesplaceinaclosedsystemthatpreventstheproductfrombeingcontaminated
byairbornemicroorganisms.Theproductpassesthroughheatingandcoolingstagesinquicksuccession.Asepticfilling,to
avoidreinfectionoftheproduct,isanintegralpartoftheprocess.

TwoalternativemethodsofUHTtreatmentareused:

Indirectheatingandcoolinginheatexchangers,
Directheatingbysteaminjectionorinfusionofmilkintosteamandcoolingbyexpansionundervacuum.

STERILIZATION
Theoriginalformofsterilization,whichisstillinuse,isincontainersterilization,usuallyat115120Cforsome2030
minutes.
Afterfatstandardization,homogenizationandheatingtoabout80C,themilkispackedincleancontainersusuallyglassor
plasticbottlesformilk,andcansforevaporatedmilk.Theproduct,stillhot,istransferredtoautoclavesinbatchproductionor
toahydrostatictowerincontinuousproduction.

Heatingandcoolingarethemostimportantoperationsinthedairy.

PRE-HEATING
Normally,thedesiredprocessingtemperaturesarereacheddirectlyafterpasteurization,butsometimesitisnecessarytocool
andstorethemilktemporarily,beforethefinalprocessingisdone.Someexamplesaregivenbelow.
Cheesemilkispreheatedto3035Cpriortothevat,whereafinaltemperatureadjustmentismadebeforetherennetis
added.Hotwaterisusedastheheatingmedium.Warmwheyfromapreviousbatchcanalsobeutilizedforafirstpreheating
step,inordertocuttheheatingcosts.
Yoghurtmilkispreheatedto4045Cpriortothefermentationtank,wheretheadditionofculturetakesplace.Hotwateris
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usedastheheatingmedium.
Milkcanalsobepreheatedbeforeadditionofotheringredients,(suchaschocolatepowder,sugarorfats),inthemanufacture
ofdifferentmilkbasedfoodproducts.

HEAT TRANSFER PROCESSES IN THE DAIRY

Oneofthemostimportantrequirementsofmoderndairyingistobeabletocontrolthetemperatureofproductsateverystage
intheprocess.Heatingandcoolingarethereforeverycommonoperationsinthedairy.

HEATING
Hotwater,oroccasionallylowpressuresteam,isusedastheheatingmediumtoheatmilk.Acertainamountofheatis
transferredfromtheheatingmediumtothemilksothatthetemperatureofthelatterrisesandthetemperatureoftheheating
mediumdropscorrespondingly.

COOLING
Directlyafterarrivalatthedairy,themilkisoftencooledtoalowtemperature(5Corlower),totemporarilypreventgrowthof
microorganisms.Followingpasteurization,themilkisalsocooledagaintoabout4C.
Ifnaturallycoldwaterisathand,itmaybeutilizedforprecoolingafterpasteurizationandregenerativeheatexchange.Inall
cases,heatistransferredfromthemilktothecoolingmedium.Thetemperatureofthemilkisreducedtothedesiredvalue
andthetemperatureofthecoolingmediumrisescorrespondingly.Thecoolingmediummaybecoldwater,icewater,brine
solutionoranalcoholsolution,suchasglycol.

Regenerative heating and cooling

Inmanycases,aproductmustfirstbeheatedforacertaintreatmentandthencooled.Pasteurizationofmilkisanexample.
Chilledmilkisheatedfromperhaps4Ctoapasteurizationtemperatureof72C,heldatthattemperaturefor15seconds
andthenchilledto4Cagain.
Theheatofthepasteurizedmilkisutilizedtowarmthecoldmilk.Theincomingcoldmilkispreheatedbytheoutgoinghot
milk,whichissimultaneouslyprecooled.Thissavesheatingandrefrigerationenergy.Theprocesstakesplaceinaheat
exchangerandiscalledregenerativeheatexchangeor,morecommonly,heatrecovery.Asmuchas9495%oftheheat
contentofthepasteurizedmilkcanberecycled.

HEAT TRANSFER
Twosubstancesmusthavedifferenttemperaturesinordertotransferheatfromonetotheother.Heatalwaysflowsfromthe
warmersubstancetothecolder.Theheatflowisrapidwhenthetemperaturedifferenceisgreat.Duringheattransfer,the
differenceintemperatureisgraduallyreducedandtherateoftransferslowsdown,ceasingaltogetherwhenthetemperatures
areequalized.

Heatcanbetransferredinthreeways:byconduction,convectionandradiation.

Conductionmeanstransferofthermalenergythroughsolidbodiesandthroughlayersofliquidatrest(withoutphysical
flowormixinginthedirectionofheattransfer).Figure6.1.3showsanexampleofheatconductiontoateaspooninacup
ofhotcoffee.Heatistransferredbyconductiontothehandle,whichthenbecomeswarmer.
Convectionisaformofheattransferthatoccurswhenparticleswithahighheatcontentaremixedwithcoldparticlesand
transfertheirheattothelatterbyconduction(Figure6.1.4).Convectionconsequentlyinvolvesmixing.Iftheteaspoonis
rinsedwithrunningcoldwater,heatistransferredfromthespoontothewater,whichisheatedintheprocess.The
heatedwaterisreplacedbycoldwater,whichinturnabsorbsheatfromthespoon.Heattransferbyconvectioncontinues
untilthespoonandtherunningwaterhavethesametemperature.
Radiationistheemissionofheatfromabodythathasaccumulatedthermalenergy(Figure6.1.5).Thethermalenergyis
convertedintoradiantenergy,emittedfromthebodyandabsorbedbyotherbodiesthatitstrikes.

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Fig.6.1.3 Fig.6.1.4 Fig.6.1.5

Heattransferby
conduction.Example:Heatis
transferredfromthebowlof
thespoontothehandle.
Heattransferby Heattransferby
convection.Example:The radiation.Example:Aroof
spoonisrinsedinrunning accumulatessolarheat
coldwater.Heatis duringthedayandradiates
absorbedbythewaterand theheatatnight.
thespoongetscooler,until
thespoonandthewaterare
atthesametemperature.

Almostallsubstancesemitradiantenergy.

HEAT TRANSFER PRINCIPLES

Allheattransferindairiestakesplaceintheformofconvectionandconduction.Twoprinciplesareused:directandindirect
heating.

Direct heating
Directheatingmeansthattheheatingmediumismixedwiththeproduct.
Thistechniqueisusedto:

Heatwater,wheresteamisinjecteddirectlyintothewaterandtransfersheattothewaterbybothconvectionand
conduction.
Heatproducts,suchascurdinthemanufactureofcertaintypesofcheese(bymixinghotwaterwiththecurd)andto
sterilizemilkbythedirectmethod(steaminjectionorinfusionofmilkintosteam).Thedirectmethodofheattransferis
efficientforrapidheating.ItofferscertainadvantageswhichwillbeconsideredinChapter9onlonglifemilkproduction.
Itdoes,however,involvemixingtheproductwiththeheatingmedium,andthisnecessitatescertainstepsinthe
subsequentprocess.Italsomakesstrictdemandsonthequalityoftheheatingmedium.Directheatingisforbiddenby
lawinsomecountriesonthegroundsthatitintroducesforeignmatterintotheproduct.

Indirect heating

Indirectheattransferisthereforethemostcommonlyusedmethodindairies.Inthismethod,apartitionisplacedbetween
theproductandtheheatingorcoolingmedium.Heatisthentransferredfromthemediumthroughthepartitionintothe
product(Figure6.1.6).
Weassumethattheheatingmediumishotwater,flowingononesideofthepartition,andcoldmilkontheother.The
partitionisconsequentlyheatedontheheatingmediumsideandcooledontheproductside.Inaplateheatexchanger,the
plateisthepartition.
Thereisaboundarylayeroneachsideofthepartition.Thevelocityoftheliquidsissloweddownbyfrictiontoalmostzeroat
theboundarylayerincontactwiththepartition.Thelayerimmediatelyoutsidetheboundarylayerisonlysloweddownbythe
liquidintheboundarylayerandthereforehasalowvelocity.Thevelocityincreasesprogressively,andishighestatthecentre
ofthechannel.
Similarly,thetemperatureofthehotwaterishighestinthemiddleofthechannel.Thecloserthewateristothepartition,the
moreitiscooledbythecoldmilkontheotherside.Heatistransferred,byconvectionandconduction,totheboundarylayer.

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Transferfromtheboundarylayerthroughthewalltotheboundarylayerontheothersideis
almostentirelybyconduction,whilefurthertransfertothemilkinthecentralzoneofthe
channelisaccomplishedbybothconductionandconvection.

THE HEAT EXCHANGER

Aheatexchangerisusedtotransferheatbytheindirectmethod.
Severaldifferenttypeswillbedescribedlater.Itispossibletosimplifyheattransferby
representingtheheatexchangersymbolicallyastwochannelsseparatedbyatubular
Fig.6.1.6
partition.
Heatistransferredfrom
Hotwater(red)flowsthroughonechannelandmilk(blue)throughtheother.Heatis
aheatingmediumtoacold
transferredthroughthepartition.Thehotwaterentersthechannelatatemperatureoft i2
productontheothersideofthe
andiscooledtoatemperatureoft 02attheoutlet.Milkenterstheheatexchangerata partition.
temperatureofti1andisheatedbythehotwatertoanexittemperatureoft 01.The
temperaturechangesduringpassagethroughtheheatexchangerareshownbythecurves
inFigure6.1.7.

DIMENSIONING DATA FOR A HEAT EXCHANGER

Thenecessarysizeandconfigurationofaheatexchangerdependonmanyfactors.The
calculationisveryintricateandisnowadaysnormallydonewiththeaidofacomputer.

Thefactorsthatmustbeconsideredare:

Productflowrate
Physicalpropertiesoftheliquids
Temperatureprogram
Permittedpressuredrops Fig.6.1.7
Heatexchangerdesign Temperatureprofilesfor
heattransferinaheat
Cleanabilityrequirements exchanger.
Requiredrunningtimes

Thegeneralformulaforcalculatingtherequiredsize(heattransferarea)ofaheat
exchangeris:

Formula6.1.1

PRODUCT FLOW RATE

Theflowrate,V,isdeterminedbytheplannedcapacityofthedairy.Thehighertheflowrate,thelargertheheatexchanger
needed.

Example:Iftheproductflowrateinaplantistobeincreasedfrom10.000to20.000l/h,theheatexchangermustbe
extendedtotwicetheoriginalsize,providedtheflowratesoftheservicemediaarealsodoubled,otherfactorsbeingconstant.

PHYSICAL PROPERTIES OF THE LIQUIDS

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PHYSICAL PROPERTIES OF THE LIQUIDS

Thedensityfigure,,isdeterminedbytheproduct.
Thefigureforspecificheat,cp,isalsodeterminedbytheproduct.Thespecificheattellshowmuchheatmustbesuppliedto
asubstanceinordertoincreaseitstemperatureby1C.Anotherimportantphysicalpropertyisviscosity.Thiswillbe
discussedinthesectiononoverallheattransfercoefficientbelow.

TEMPERATURE PROGRAM
Theobjectofheattransferistoheatorcoolagivenquantityofaproduct,suchasmilk,fromagiveninlettemperaturetoa
givenoutlettemperature.Thisisaccomplishedinaheatexchangerwiththehelpofaservicemedium,suchaswater.Inthe
caseofheating,milkisheatedwithhotwater,thetemperatureofwhichdropscorrespondingly.
Severalaspectsofthetemperatureprogrammustbeconsidered:thechangeoftemperatures,thedifferentialtemperature
betweentheliquidsandtheflowdirectionoftheliquids.

TEMPERATURE CHANGE
Inletandoutlettemperaturesoftheproductaredeterminedbyprecedingandsubsequentprocessstages.Thechangeof
producttemperatureismarkedtinthegeneralformulaabove.Itcanbeexpressedas:
t 1=t o1t i1.SeealsoFigure6.1.7.
Theinlettemperaturefortheservicemediumisdeterminedbyprocessingconditions.Thetemperatureforoutgoingservice
mediumcanbecalculatedbyanenergybalancecalculation.
Foramodernheatexchangertheenergylossestothesurroundingaircanbeneglected,astheyareverysmall.Thustheheat
energygivenoffbythehotliquidisequaltotheheatenergyabsorbedbythecoldliquid,i.e.anenergybalance.Itcanbe
expressedasthefollowingformula:

Formula6.1.2

Example:20.000l/hcheesemilk(V1)istobeheatedfrom4Cto34Cby30.000l/hhotwater(V2)at50C.Density()and
specificheat(cp)formilkareabout1020kg/m 3and3.95kJ/kg,Kandforwater990(at50C)and4.18kJ/kg.
Thetemperaturechangeforthehotwatercanthenbecalculated:
20.000x1020x3.95x(344)=30.000x990x4.18xt 2
t 2=19.5C.Thehotwatertemperaturewilldropby19.5from50to30.5C.

LOGARITHMIC MEAN TEMPERATURE DIFFERENCE (LMTD)

Ithasalreadybeenmentionedthattheremustbeadifferenceintemperaturebetweenthetwomediaforheattransfertotake
place.Thedifferentialtemperatureisthedrivingforce.Thegreaterthedifferenceintemperature,themoreheatistransferred
andthesmallertheheatexchangerneeded.Forsensitiveproductsthereare,however,limitstohowgreatadifferencecanbe
used.
Thedifferentialtemperaturecanvarythroughtheheatexchanger.Ameanvalue,LTMD,isusedforcalculation.Itiscalled
tminthegeneralformulaabove.Itcanbecalculatedbythefollowingformula,usingthedenominationsinFigure6.1.8.

Formula6.1.3

Intheexamplewiththecheesemilkheater,thelogarithmicmeandifferencetemperature,tm,canbecalculatedas20.8C.
Animportantfactorindeterminingthemeantemperaturedifferentialisthedirectionsoftheflowintheheatexchanger.There
aretwomainoptions:countercurrentorconcurrentflow.

Countercurrent flow

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Thetemperaturedifferencebetweenthetwoliquidsisbestutilizediftheyflowinoppositedirectionsthroughtheheat
exchanger(Figure6.1.8).Thecoldproductthenmeetsthecoldheatingmediumattheinlet,andaprogressivelywarmer
mediumasitpassesthroughtheheatexchanger.Duringthepassage,theproductisgraduallyheatedsothatthetemperature
isalwaysonlyafewdegreesbelowthatoftheheatingmediumatthecorrespondingpoint.Thistypeofarrangementiscalled
countercurrentflow.

Fig.6.1.8
Temperatureprofiles
forheattransferinaheat
exchanger
withcountercurrentflow.

Concurrent flow
Withtheoppositearrangement,concurrentflow(Figure6.1.9),bothliquidsentertheheatexchangerfromthesameendand
flowinthesamedirection.Inconcurrentflow,itisimpossibletoheattheproducttoatemperaturehigherthanthatwhich
wouldbeobtainediftheproductandtheheatingmediumweremixed.Thislimitationdoesnotapplyincountercurrentflow
theproductcanbeheatedtowithintwoorthreedegreesoftheinlettemperatureoftheheatingmedium.

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Fig.6.1.9
Temperatureprofiles
forheattransferinaheat
exchangerwithconcurrent
flow.

OVERALL HEAT TRANSFER COEFFICIENT

Thisfactor,k,isameasureofhowefficienttheheattransferis.Ittellshowmuchheatpassesthrough1m2ofthepartition
per1Cofdifferentialtemperature.Thesamefactorisusedtocalculateinsulationforbuildings,althoughinthatcase,the
objectistomakekassmallaspossible,whereasinaheatexchangeritshouldbeashighaspossible.

Thisfactordependson:

Permittedpressuredropsfortheliquids
Theviscositiesoftheliquids
Theshapeandthicknessofthepartition
Thematerialofthepartition
Presenceoffoulingmatter

Permitted pressure drops

Inordertoincreasethevalueofk,andimprovetheheattransfer,itispossibletoreducethesizeofthechannelthrough
whichtheproductflows.Thisreducesthedistanceoverwhichheatmustbetransferredfromthepartitiontothecentreofthe
channel.

Atthesametime,however,thecrosssectionareaofflowisreduced.Thishastworesults:
aTheflowvelocitythroughthechannelincreases,whichinturnmeans
bTheflowbecomesmoreturbulent.

Thegreaterthepressuredropsforproductandservicemedia,themoreheatistransferredandthesmallertheheat
exchangerneeded.

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Productsthataresensitivetomechanicalagitation(e.g.milkfat)may,however,bedamagedbyviolenttreatment.The
pressuredropacrosstheheatexchangeralsorises,sotheproductpressurebeforetheheatexchangermustbeincreasedto
forcetheproductthroughthenarrowerchannels.Itmaythenbenecessarytoinstallaboosterpump.Insomecountries,
installationofaboosterpumpisspecifiedinlegalrequirements,basicallytosecureahigherpressureontheproductside,and
thustopreventleakageofunpasteurizedproductintopasteurizedproduct.

Viscosity
Theviscositiesoftheproductandtheservicemediumareimportanttothedimensioningofaheatexchanger.Aliquidwith
highviscositydevelopslessturbulencewhenitflowsthroughtheheatexchangercomparedtoaproductwithlowerviscosity.
Thismeansalargerheatexchangerisneeded,assumingeverythingelseremainsconstant.Forinstance,alargerheat
exchangerisneededforcreamthanformilk,ifcapacitiesandtemperatureprogramsareidentical.
SpecialattentionmustbepaidtoproductswithnonNewtonianflowbehaviour.Fortheseproducts,theapparentviscosity
dependsnotonlyonthetemperature,butalsoontheshearrate.Aproductthatseemsratherthickinatankmayflowmuch
morereadilywhenitispumpedthroughpipesoraheatexchanger.Theflowbehaviourofsuchproductsmustbemeasured
withspecialinstrumentssothatcorrectcalculationscanbemade.(SeealsoChapter3,Rheology.)

SHAPE AND THICKNESS OF THE PARTITION

Thepartitionisoftencorrugatedtocreateamoreturbulentflow,whichresultsinbetterheattransfer.Figure6.1.10shows
threedifferentdesigns.
PlateswithdifferentcorrugationsaccordingtoA)andB)inthefigure,havedifferentthermalpropertiesandpressuredrops.
Withthesetwoplatetypes,threedifferentchannelscanbeformed.Thisgivesthepossibilitytooptimizetheheat
transfer/pressuredroprelationforacertainduty.
FigureC)showsaplatewithacompletelydifferentcorrugation.Thenumberofcontactpointsisreducedtomakeitpossible
torunliquidswithparticlesorfibresoflimitedsize.
Thethicknessisalsoimportant.Thethinnerthepartition,thebettertheheattransfer.Butthismustbebalancedagainstthe
needforthepartitiontobestrongenoughtowithstandthepressureoftheliquids.Modernplatesaredesignedwithmetalto
metalcontactpointsthatgivesagoodpressureresistancealsoforthinplates.
Theheattransferintubularheatexchangerscanbeimprovedbycorrugationoftheinnertubes(Figure6.1.11).Thiswill
howeveralsogiveahigherpressuredrop.Smoothorcorrugatedtubesarechoseninordertooptimizetheheat
transfer/pressuredroprelation.

Fig.6.1.10
Theshapeofthepartitionin
aplateheatexchangermay
differdependingonthe
producttobetreatedand
thermalefficiency
requirements.
Fig.6.1.11
Turbulencewillbemuch
moreintensewhenthe
surfaceis
corrugatedcomparedtoa
smoothsurface.

MATERIAL OF THE PARTITION

Forfoodprocessing,thenormalmaterialisstainlesssteel,whichhasfairlygoodheattransfercharacteristics.

PRESENCE OF FOULING MATTER

Mostdairyproductsaresensitivetoheating,whichmustthereforebedoneverycarefullytoavoidchangesintheproducts.
Proteinswillcoagulateandencrusttheinsideofahotsaucepan,ifitisusedtoheatmilk.Thesamethinghappensinheat
exchangersiftheheattransfersurfaceistoohot.
Thedifferentialtemperaturebetweenheatingmediumandproductshouldthereforebeassmallaspossible,normally23C
abovethepasteurizationtemperature.Ifthesurfaceistoohot,inrelationtotheproduct,thereisariskthatproteinsinthe

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milkwillcoagulateandbedepositedinathinlayeronthepartitions.Heatmustthenalsobetransferredthroughthislayer,
whichwillcausethevalueoftheoverallheattransfercoefficientktodrop.
Thedifferentialtemperaturebetweenheatingmediumandproductwillthennolongerbesufficienttotransferthesame
amountofheatasbefore,andthetemperatureattheproductoutletwilldrop.Thiscanbecompensatedforbyincreasingthe
temperatureoftheheatingmedium,butthisalsoraisesthetemperatureoftheheattransfersurfacesothatmoreprotein
coagulatesonthesurface,thethicknessofthecrustincreasesandthevalueofkdropsstillmore.
Thevalueofkisalsoaffectedbyanincreaseordecreaseoftheflowratethroughtheheatexchanger,asthisaffectstheflow
characteristics.Increasingtheflowratemakestheflowmoreturbulentandincreasesthevalueofk.Throttlingtheflowmakes
itlessturbulentandreducesthevalueofk.Itisthereforenormallydesirabletoavoidvariationsintheflowratethroughaheat
exchanger,butforeconomicreasons,itmightbenecessarytoacceptsomevariationsincertaintypesofproduction.
Example:Inthepreviouslyconsideredcaseofthecheesemilkheater,theheattransfercoefficientcanbeassumedtobe
about5,000W/m2,K,ifaplateheatexchangermadeofthinstainlesssteelisusedandtheplatesarenotmuchfouled.

Theotherfactorsintheformulashownonpage89are:
Flowrate,l/h=20,000
Density,kg/m 3=1020
Specificheat,kJ/kg,K=3.95
Temperaturechange,C=30
Temperaturedifference,C=20.8
Heattransfercoefficient,W/m 2,K=5,000

Thenecessaryheattransfersurfacecanbecalculatedas:
Thisistobeconsideredasatheoreticalvalue.Inactualpracticethesensitivenatureoftheproductandtheprocessdemands
mustalsobeconsidered.Twosuchfactors,notincludedintheformula,arerequirementsforcleanabilityandrunningtime.

Formula6.1.4

CLEANABILITY REQUIREMENT
Aheatexchangerinadairymustbecleanedattheendofaproductioncycle.Thisisdonebycirculatingdetergentsthesame
wayasthemilk.ThecleaningprocessisdescribedseparatelyinChapter21.
Toachieveefficientcleaning,theheatexchangermustbedesignednotonlytomeettherequiredtemperatureprogram,but
alsowithcleaninginmind.
Ifsomepassagesintheheatexchangerareverywide,i.e.haveseveralparallelchannels,theturbulenceduringcleaningmay
notbeenoughtoremovefoulingdepositseffectively.Ontheotherhand,ifsomepassagesareverynarrow,i.e.fewparallel
channels,theturbulencemaybesohighthatthepressuredropwillbeverygreat.Suchahighpressuredropmayreducethe
flowvelocityofthecleaningsolution,therebyreducingitseffectiveness.Aheatexchangermustthusbedesignedtoallow
effectivecleaning.
Whenliquidswithparticlesorfibreshavebeenrun,backflushisnormallyneededduringcleaning.Backflushmeansthatthe
flowisreversedduringsomephasesofthecleaningprogramme.

RUNNING TIME REQUIREMENT

Somefoulingalwaysoccurswhenmilkproductsareheatedtoatemperatureabove65C.Thismeansthattherewillalways
bealimitedrunningtimebeforethepasteurizermustbestoppedforcleaning.
Thelengthoftherunningtimeisdifficult,nottosayimpossible,topredict,asitisdeterminedbytheamountoffouling
formed.

Therateofbuildupoffoulingdependsonmanyfactorssuchas:

Temperaturedifferencebetweenproductandheatingmedium
Milkquality
Aircontentoftheproduct
Pressureconditionsintheheatingsection

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Itisespeciallyimportanttokeeptheaircontentaslowaspossible.Excessairintheproductwillgreatlycontributeto
increasedfouling.Undercertainconditions,therunningtimemayalsobelimitedbygrowthofmicroorganismsinthe
downstreampartoftheregenerativesectionofaplateheatexchanger.Thisishoweverrarewhenitoccursitisusually
relatedtothepretreatmentofthemilk.
Allthistogethermakesitimportanttoallowforcleaningatregularintervalswhenmakingproductionplansforpasteurizers.

REGENERATION
Themethodofusingtheheatofahotliquid,suchaspasteurizedmilk,topreheatcoldincomingmilkiscalledregeneration.
Thecoldmilkalsoservestocoolthehot,thuseconomizingonwaterandenergy.Regenerationefficienciesofupto95%can
beachievedinefficient,modernpasteurisationplants.
Wecantakethesimplestoperatingprofileheattreatmentofrawmilkasanexample.Usingtheformula:

Formula6.1.5

whereValuesinthisexample
R=regenerativeefficiency,%
t r=milktemperatureafterregeneration,C68
t i=temperatureofrawincomingmilk,C4
t p=pasteurizationtemperature,C72

HOLDING
Correctheattreatmentrequiresthatthemilkisheldforaspecifiedtimeatpasteurization
temperature.Thisisdoneinanexternalholdingcell.
Aholdingcellusuallyconsistsofapipearrangedinaspiralorzigzagpatternandisoften
coveredbyametalshroudtopreventpeoplefrombeingburnediftheytouchit.Theshroud
willalsoreducetheheatlossestothesurroundingair.Thelengthofthepipeandflowrate
arecalculatedsothatthetimeintheholdingcellisequaltotherequiredholdingtime.
Accuratecontroloftheflowrateisessentialbecausetheholdingequipmentis
dimensionedforaspecifiedholdingtimeatagivenflowrate.Theholdingtimechangesin
inverseproportiontotheflowrateintheholdingcell.
Holdingsectionsbuiltintotheplateheatexchangerwereusedearlier,butexternalholding
cellsareusedalmostexclusivelynowadays.

CALCULATION OF HOLDING TIME

Theappropriatetubelengthfortherequiredholdingtimecanbecalculatedwhenthe
hourlycapacityandtheinnerdiameteroftheholdingtubeareknown.Asthevelocity
profileintheholdingtubeisnotuniform,somemilkmoleculeswillmovefasterthanthe
average.Toensurethateventhefastestmoleculeissufficientlypasteurized,anefficiency Fig.6.1.12
factormustbeused.Thisfactordependsonthedesignoftheholdingtube,butisoftenin Shrouded,spiralholdingtube
therangeof0.80.9iftheflowisturbulent.Formoreviscousfluids,theflowmightbe forlongholdingtime.
laminarandthentheefficiencyfactorislower.

Datarequiredforcalculation:
Q=flowrateatpasteurization,l/h
HT=holdingtimeinseconds
L=lengthofholdingtubeindm,correspondingtoQandHT
D=innerdiameterofholdingtubeindm,tobeknownoradaptedtotheotherpipework
V=volumeofmilkinlordm3correspondingtoQandHT
=efficiencyfactor

Example:Aholdingtime(HT)of15secisrequiredinapasteurizationplantwithacapacity(Q)of10000l/h.Theinner

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diameter(D)ofthepipetobeusedis48.5mm=0.485dm.Calculatethelength(L)ofthe
holdingtube,withtheefficiencyfactorof0.85.

Formula6.1.6

Fig.6.1.13
Zigzagholdingtube.

Thelengthoftheholdingtubeshouldbeabout26.5m.

DIFFERENT TYPES OF HEAT EXCHANGERS

Themostwidelyusedtypeofequipmentattheendofthe19thcenturywastheheater,onetypeofwhichisshowninFigure
6.1.14.Despiteitsmanyshortcomings,thisheatexchangermodelwasstillinuseinsomedairieseveninthe1950s.
In1878aGerman,AlbertDracke,wasgrantedapatentonanapparatusinwhichoneliquidcouldcoolanotherbyeach
flowinginalayeronoppositesidesofseriesofplates.Itisnotknownwhetheranysuchpatents,oneofwhichcoverstheheat
exchangershowninFigure6.1.15,everleftthedrawingboard.However,atthebeginningofthe1920s,theoldGermanideas
werereappraised,andaregenerativeheatexchanger,basedontheseconcepts,waslaunched.Sincethen,plateheat
exchangershaveassumedapredominantroleforheatingandcoolingpurposesinthedairyindustry.

Thefollowingthreetypesofheatexchangersarethemostwidelyusednowadays:

Plateheatexchanger
Tubularheatexchanger
Scrapedsurfaceheatexchanger

Fig.6.1.14 Fig.6.1.15
Thistypeofflashpasteurizer Theplateheat
withaturbinedrivenstirrer exchangerwaspatentedin
wasmanufacturedandsold 1890bythe
byABSeparatorbetween GermaninventorsLangen
1896and1931. andHundhausen.

PLATE HEAT EXCHANGERS

Mostheattreatmentofdairyproductsiscarriedoutinplateheatexchangers.Theplateheatexchanger(oftenabbreviated
PHE)consistsofapackofstainlesssteelplatesclampedinaframe.
Theframemaycontainseveralseparateplatepackssectionsinwhichdifferentstagesoftreatment,suchaspreheating,
finalheatingandcoolingtakeplace.Theheatingmediumishotwater,andthecoolingmediumcoldwater,icewaterorpropyl
glycol,dependingontherequiredproductoutlettemperature.
Theplatesarecorrugatedinapatterndesignedforoptimumheattransfer.Theplatepackiscompressedintheframe.
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Supportingpointsonthecorrugationsholdtheplatesapart,sothatthinchannelsareformedbetweenthem.
Theliquidsenterandleavethechannelsthroughholesinthecornersoftheplates.Varyingpatternsofopenandblindholes
routetheliquidsfromonechanneltothenext.
Gasketsaroundtheedgesoftheplatesandaroundtheholesformtheboundariesofthechannelsandpreventexternal
leakageandinternalmixing.

Fig.6.1.16
Principlesofflowand
heattransferinaplate
heatexchanger.

FLOW PATTERNS
Theproductisintroducedthroughacornerholeintothefirstchannelofthesectionandflowsverticallythroughthechannel.It
leavesattheotherendthroughaseparatelygasketedcornerpassage.Thearrangementofthecornerpassagesissuchthat
theproductflowsthroughalternatechannelsintheplatepack.
Theservice(heatingorcooling)mediumisintroducedattheotherendofthesectionandpasses,inthesameway,through
alternateplatechannels.Eachproductchannelconsequentlyhasservicemediumchannelsonbothsides.
Forefficientheattransfer,thechannelsbetweentheplatesshouldbeasnarrowaspossiblebutbothflowvelocityand
pressuredropwillbehighifalargevolumeofproductmustpassthroughthesenarrowchannels.Neitheroftheseeffectsis
desirableand,toeliminatethem,thepassageoftheproductthroughtheheatexchangermaybedividedintoanumberof
parallelflows.
InFigure6.1.17theblueproductflowisdividedintotwoparallelflows,whichchangedirectionfourtimesinthesection.The
channelsfortheredheatingmediumaredividedintofourparallelflows,whichchangedirectiontwice.
Thiscombinationiswrittenas4x2/2x4,i.e.thenumberofpasses,thenumberofparallelflowsfortheblueproduct,the
numberofpasses,andthenumberofparallelflowsfortheredservicemedium.Thisiscalledthegroupingoftheplates.

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Fig.6.1.17
Thesystemofparallel
flowpatternforboth
productand
heating/coolingmedium
channels.Inthisexample
thecombinationiswritten4
x2/2x4.

TUBULAR HEAT EXCHANGERS

Tubularheatexchangers(THE)areinsomecasesusedforpasteurizationandUHTtreatmentofdairyproducts.Thetubular
heatexchanger(Figure6.1.18),unlikeplateheatexchangers,hasnocontactpointsintheproductchannelandcanthus
handleproductswithparticlesuptoacertainsize.Themaximumparticlesizedependsonthediameterofthetube.The
tubularheatexchangercanalsorunlongerbetweencleaningsthantheplateheatexchangerinUHTtreatment.
Comparedtoaplateheatexchanger,ahigherflowvelocityisneededtocreateefficientheattransferinatubularheat
exchanger.
Tubularheatexchangersareavailableintwofundamentallydifferenttypesmulti/monotubeandconcentrictube.

Fig.6.1.18
Thetubularheat
exchangertubesare
assembledinacompact
unit.

Multi/mono tube
Themultitubetubularheatexchangeroperatesontheclassicshellandtubeprinciple,withtheproductflowingthrougha
groupofparalleltubesandtheservicemediumbetweenandaroundthetubes.Turbulenceforefficientheattransferis
createdbyhelicalcorrugationsonthetubesandshell.
Theheattransfersurfaceconsistsofabundleofstraightcorrugatedorsmoothtubes(1)weldedintotubeplatesatbothends
(Figures6.1.19and6.1.20).ThetubeplatesareinturnsealedagainsttheoutershellbyadoubleOringconstruction(2)
(floatingdesign).Thisdesignallowstheproducttubestobetakenoutoftheshellbyunscrewingtheendbolts.Thismakes
theunitstrippableforinspection.
Thefloatingdesignabsorbsthermalexpansionandtheproducttubebundlesintheshellcanbechanged,allowingdifferent
combinationstobeusedfordifferentapplications.
Directproducttoproductheatrecoverycanbeutilizedinamultitubewithspecialdesign.Thisisduetothefactthatthetube

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insertscanbetakenoutforinspectionalsoontheshellside.
Themonotubeisaversionwithonlyoneinnertube,whichwillpermitparticleswithadiameterupto50mmtopass.
Multi/monotubesarewellsuitedforprocessesoperatingatveryhighpressuresandhightemperatures.

Fig.6.1.19 Fig.6.1.20 Fig.6.1.21

Endofamultitubetubular Endofamonotubetubular Endofaconcentrictubular
heatexchanger. heatexchanger. heatexchanger.

1.Producttubes
surroundedbycooling
medium
2.DoubleOringseal

Concentric tube
Theheatexchangersurfaceofaconcentrictubularheatexchanger,showninFigure6.1.21,consistsofstraighttubesof
differentdiametersconcentricallylocated.Thisdesigngivesanefficientheatingorcoolingasthereisheating/coolingmedia
onbothsidesoftheannularproductchannel.Theproductchannelisavailablewithdifferentdepthtomeettherequirements
forproductswithparticles.
Theconcentrictubeisdesignedwithfloatingtubestoabsorbthermalexpansionandtomakeitpossibletoinspectboth
productandmediachannels.
AconcentrictubeisespeciallywellsuitedforhighviscousfluidswithstrongnonNewtonianflowbehaviour.

SCRAPED-SURFACE HEAT EXCHANGER

Thescrapedsurfaceheatexchanger(Figure6.1.22),isdesignedforheatingandcoolingofviscous,stickyandlumpyproducts
andforcrystallizationofproducts.Allproductsthatcanbepumpedcanalsobetreated.
Ascrapedsurfaceheatexchangerconsistsofacylinder(1)throughwhichtheproductispumpedincountercurrentflowtothe
servicemediuminthesurroundingjacket.Exchangeablerotors(2)ofvariousdiameters,andvaryingpin/blade(3)
configurationsallowadaptationtodifferentapplications.Smallerdiameterrotorsallowlargerparticlestopassthroughthe
cylinder,whilelargerdiameterrotorsresultinshorterresidencetimeandimprovedthermalperformance.
Theproductenterstheverticalcylinderthroughthelowerportandcontinuouslyflowsupwardsthroughthecylinder.Atprocess
startup,alltheairiscompletelypurgedaheadoftheproduct,allowingcompleteanduniformproductcoverageoftheheating
orcoolingsurface.
Therotatingbladescontinuallyremovetheproductfromthecylinderwall(Figure6.1.23),toensureuniformheattransferto
theproduct.Inaddition,thesurfaceiskeptfreefromdeposits.
Theproductexitsthecylinderviatheupperport.Productflowandrotorspeedarevariedtosuitthepropertiesoftheproduct
flowingthroughthecylinder.
Atshutdown,thankstotheverticaldesign,theproductcanbedisplacedbywaterwithminimumintermixing,whichhelps
assureproductrecoveryattheendofeveryrun.Followingthis,completedrainagefacilitatesCIPandproductchangeover.
Asmentionedabove,rotorandbladesareexchangeable,anoperationthatispossibleduetotheautomatichydraulicliftthat
facilitatesraisingandloweringtherotor/bladeassembly,(Figure6.1.24).
Typicalproductstreatedinthescrapedsurfaceheatexchangerarejams,sweets,dressings,chocolateandpeanutbutter.Itis
alsousedforfatsandoilsforcrystallizationofmargarineandshortenings,etc.
Thescrapedsurfaceheatexchangerisalsoavailableinversionsdesignedforasepticprocessing.
Twoormoreverticaltypescrapedsurfaceheatexchangerscanbelinkedinseriesorparalleltogiveagreaterheattransfer
surfacedependingontheprocessingcapacityrequired.

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Fig.6.1.22 Fig.6.1.23 Fig.6.1.24

Verticaltypeofscraped Sectionthroughascraped Removalofbladesfrom
surfaceheatexchanger. surfaceheatexchanger. therotorassemblyin
loweredposition.
1.Cylinder
2.Rotor
3.Blade

COILED HEAT EXCHANGER

Inacoiledtubularheatexchangertheproductflowsthroughacoilshapedtubeandmediaflowsaroundtheproducttubeto
heatorcooltheproduct.Auniquefeatureofthecoileddesignisthatitcreatesasecondaryflowpatternathighvelocity,
whichsignificantlyincreasestheheattransferefficiency.ThissecondaryflowpatterniscalledtheDeaneffect.
Withlaminarflowinstraighttubestheheattransfertothefluidismaintainedpurelybyheatconductioninthefluid.Therefore
theheattransferefficiencyislowerthaninturbulentflowwhereanintensivemixingtakesplacethusgreatlyincreasingthe
heattransfer.
IncoiledtubestheDeanvorticeswillactasinternalmixerstransportingfluidelementsfromthetubewallintothetubecentre
andviceversa.Themixingprocedurewillgreatlyreducethetimeneededforthedesiredheattransfertotakeplacethus
reducingthelengthandthenecessaryheatingsurfaceoftheheatexchanger.Inadditiontheresidencetimeandhencethe
productvolumeswillbedecreased.
Themagnitudeoftheheattransferenhancementisdependentonthedesignofthecoil,ofthevelocityofthefluidandofthe
physicalpropertiesofthefluid.TheenhancementisbasedontheDeannumber,whichhastoexceed100togiveany
significanteffect.HighDeannumbersareusuallyreachedbyhighproductvelocitiesincombinationwithatightlycoiledtube.
Thecoiledmonotubeunitbetween30and100metreslonghasonlyoneinletandoneoutletconnection.Thisenables
gentlemechanicaltreatmentandensuresexcellentparticleintegrityforparticlesofupto25mmindiameter.Theunitis
designedforhighhygieneandeasymaintenancewithfloatingendsthroughthetopandbottomflanges.
Thecoiledproducttubeisplacedinaverticalchamberwheretheheatingorcoolingmediaflows.Thebottomandtopproduct
tubeconnectionsaresealedbyOringstocreateasystemthatallowsmovementbetweentheproducttubeandthemedia
shell.Thisdesignabsorbstheeffectsofthermalexpansionandpreventsthetubefromcracking.Theunitissuppliedwith
insulationtominimizeheatlossesandensureoperatorsafety.Theheatexchangerdimensionisselectedbasedoneach
specificapplicationthenumberofunitsdependsondesiredcapacityandrequiredheattransferarea.
Typicalproductstreatedinthecoiledheatexchangeraredairybaseddessertpuddings,tomatopaste,ketchup,fruitpures
andproductswithparticles.

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Fig.6.1.25 Fig.6.1.26
Coiledheatexchanger Deanvorticesflowpattern

TheDeannumberDeisafunctionofthenormalReynoldsnumberandthesquarerootoftheratiooftubediameter
tocoildiameter:

De=Re(Dt/Dc)

Dttubediameterm
Dccoildiameterm
ReReynoldsNo.=Dtv/
vfluidvelocitym/s
fluiddensitykg/m 3
fluiddynamicviscosityPas

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