With so many heat exchanger material options available, how do you select the most appropriate one for your shell and tube heat exchanger? Most fabricators can help you with suggestions, but most won’t give a definitive recommendation due to potential liability. Since you are responsible for operating the exchanger, and are most familiar with your process, the burden will most likely fall back on you to decide on the best material of construction. Selection criteria typically include thermal...
The Helpful Heat Exchanger Experts
As more consumers seek out raw milk, instances of foodborne illness linked to raw milk consumption are going up.
Stacked exchangers in series improve cooling while lowering maintenance costs. A mechanical contractor for a Chicago-based liquid-foods packager had an interesting and challenging cooling application. An important client planned to award the foods packager a large contract for packaging soup if they could satisfy one stipulation: The company had to guarantee that the product would be cooled from 198°F (92°C) to precisely 77°F (25°C) before packaging. In...
Adopting membrane technology can allow dairy product manufacturers source certain hard-to-find or expensive ingredients in-house.
Here are several ways to reduce the chances of cross contamination in your food or pharmaceutical production facility.
Treats like pumpkin pie, eggnog and cranberry sauce bring back memories of holiday feasts and large gatherings for many people.
Process Expo 2017 took place at McCormick Place in Chicago and welcomed professionals from all corners of the food and beverage industry.
One much-favored equipment cleaning strategy throughout the food, beverage and dairy industries is the clean-in-place method.
Review the expectations outlined in the FSMA soon to avoid legal ramifications and also to ensure a safe food production environment.
To keep a frozen custard operation sanitary for continued use, it’s important to understand the specific risks of the products being pasteurized in certain equipment.
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