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Category Archive: Pasteurizing

Tag Archive: Pasteurizing

  1. Pasteurization of Raw Milk: Preventing Contamination and Protecting Consumers

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    Raw milk, milk that has not undergone pasteurization, is often promoted for perceived health or nutritional benefits. As interest in raw milk has grown, so has its availability in certain regions. At the same time, public health data consistently shows an increase in foodborne illness outbreaks linked to raw milk and raw milk products.

    For dairy producers and processors, understanding the role of pasteurization is critical—not only for regulatory compliance, but also for consumer safety and long-term business sustainability.

    The Real Risks of Consuming Raw Milk

    Raw milk can carry harmful pathogens even when produced under clean and well-managed farm conditions. According to data from the U.S. Centers for Disease Control and Prevention (CDC), dozens of outbreaks across multiple states have been directly linked to raw milk consumption.

    Consumers who drink raw milk or eat products made from it are significantly more likely to experience foodborne illness and require hospitalization than those who consume pasteurized dairy products. These illnesses can be particularly dangerous for children, older adults, pregnant individuals, and those with weakened immune systems.

    Why Pasteurization Is Essential for Milk Safety

    Pasteurization is the process of heating milk to a specific temperature for a set amount of time to destroy harmful microorganisms such as Salmonella, Listeria, and E. coli. This step is proven to dramatically reduce the risk of foodborne illness without compromising the overall quality of the milk.

    Extensive research has shown that pasteurization maintains milk’s nutritional value. While small reductions in certain enzymes or vitamins may occur, these nutrients are not essential to human health or are readily available through other dietary sources.

    How Milk Contamination Occurs

    Even with strict hygiene protocols, contamination can occur at virtually any stage of milk production. Common sources of bacterial contamination include:

    • Udder infections in dairy cows
    • Insects or rodents in the production environment
    • Cross-contamination from employees, clothing, or equipment
    • Exposure to animal feces near milking areas

    Because these risks cannot be completely eliminated at the farm level, pasteurization remains the most reliable safeguard before milk reaches consumers.

    Incorporating Pasteurization Into Your Dairy Operation

    For dairies looking to implement or upgrade a pasteurization process, selecting the right equipment is a critical decision. Shell and tube heat exchangers are commonly used in dairy pasteurization systems due to their:

    • High heat transfer efficiency
    • Durability in continuous processing environments
    • Ease of cleaning and maintenance

    Stainless steel, particularly 304 stainless steel, is often the material of choice because it resists corrosion, minimizes fouling, and meets sanitary requirements for food and beverage processing.

    Meeting Sanitary Design Standards

    Pasteurization equipment should always be designed with hygiene and regulatory compliance in mind. 3-A Sanitary Standards, Inc. is widely recognized as the benchmark for hygienic equipment design in the dairy industry. Equipment built to 3-A standards helps ensure:

    • Cleanability and sanitary operation
    • Reduced risk of contamination
    • Compliance with industry and regulatory expectations

    Sanitary Heat Exchanger Solutions from Enerquip

    When it’s time to add or replace a shell and tube heat exchanger for dairy pasteurization, Enerquip offers reliable, sanitary solutions designed for food and beverage applications.

    Enerquip heat exchangers can be fabricated using 100% 304 stainless steel and manufactured in accordance with 3-A Standard 12-08, helping ensure safe, compliant, and efficient dairy processing. With both off-the-shelf models and custom-engineered solutions available, Enerquip supports dairy operations of all sizes. Request a quote today.

     

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  2. How Food Processing Brings Your Holiday Favorites to the Table

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    The holidays are packed with timeless traditions—family gatherings, festive decorations, and the foods we wait all year to enjoy. Think creamy eggnog, rich pumpkin pie, and tangy cranberry sauce. But long before these dishes hit your plate, they go through carefully controlled food processing steps to ensure they’re safe, shelf-stable, and delicious.

    Let’s take a behind-the-scenes look at how thermal processing plays a key role in preparing these seasonal staples.

    Eggnog: Pasteurization is Key

    Eggnog combines two ingredients known for being finicky in food safety: milk and eggs. Because both can carry harmful bacteria, pasteurization is a must.

    There are two common methods for pasteurizing eggnog:

    • Batch pasteurization: Heating the mixture to 155°F for 30 minutes.

    • High-temperature, short-time (HTST) pasteurization: Heating to 175°F for 25 seconds.

    Both methods help eliminate pathogens like Salmonella and E. coli, making that festive glass of eggnog safe to sip.

    Canned Pumpkin: More Than Just Pumpkin

    Spoiler alert: your pumpkin pie may not be 100% pumpkin. Canned “pumpkin” often includes a blend of pumpkin and sweet squash—perfectly legal and very tasty.

    What matters most is food safety. Pumpkin puree falls into a category known as low-acid canned foods (LACFs), which means its pH (typically 4.9–5.5) is high enough to allow for bacterial growth if not handled properly. That’s why these products must go through high-heat processing—often pressure-cooked inside the can—to eliminate spores like Clostridium botulinum, which can cause botulism.

    The production process also includes:

    • Washing and sanitizing

    • Removing stems, seeds, and pulp

    • Chopping, steaming, and mashing

    • Sterilizing and canning

    It’s a complex journey, but all those steps are essential for that smooth, pie-ready texture.

    Cranberry Sauce: Naturally Acidic, Still Needs Processing

    Cranberries are naturally high in acid (around 2.4 pH), which makes them a less likely host for some dangerous bacteria. Still, pathogens like Salmonella can thrive if products aren’t processed correctly.

    That’s why cranberry juice and sauce are typically pasteurized. It not only extends shelf life, but ensures these tangy treats are safe to eat. In some cases, unpasteurized juice must carry a warning label to alert consumers of potential risks.

    Why Equipment Matters

    No matter the product—milk, juice, or squash—quality food processing equipment is critical. Consistent temperature control, cleanability, and durability are all essential for safe, efficient pasteurization.

    Stainless steel is a top choice for food-grade equipment thanks to its:

    • Corrosion resistance

    • Smooth, easy-to-clean surface

    • Compatibility with CIP (clean-in-place) systems

    It’s the material of choice for many processors looking to meet strict hygiene and safety standards while maintaining efficiency and reliability.

    Looking Ahead

    Holiday dishes may be rooted in tradition, but the equipment behind them is anything but old-fashioned. As food safety regulations evolve and consumer expectations grow, so does the demand for high-performance, hygienic processing systems.

    At Enerquip, we design and fabricate stainless steel shell and tube heat exchangers trusted by food and beverage manufacturers across the country. Whether you’re processing dairy, juice, or purees, we’ll help you find a thermal solution that meets your standards—and keeps your customers safe.

    Planning a process upgrade? Contact us to talk about your next project.

     

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  3. Frozen Custard: A Midwest Favorite That Requires Precision in Production

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    Frozen custard isn’t just a dessert—it’s a Midwest tradition. Creamy, rich, and silky smooth, it wins fans over summer after summer. But behind every perfect scoop is a careful production process that ensures both flavor and food safety.

    One key step? Pasteurization. And for frozen custard, that means using the right sanitary equipment—like heat exchangers designed to 3-A Sanitary Standards—to meet regulatory standards and deliver a consistently high-quality product.

    What Makes Frozen Custard Different?

    Frozen custard may look a lot like ice cream, but its recipe sets it apart. Along with cream and sugar, it contains egg yolks, which give it a denser texture and richer flavor.

    According to the U.S. Food and Drug Administration (FDA):

    • A product must contain at least 1.4% egg yolk solids by weight to be labeled as frozen custard.
    • If bulky mix-ins are added, that percentage can adjust slightly—but once it dips below 1.12%, it no longer meets the official definition (even if it still tastes amazing).

    Why Proper Pasteurization Matters

    Like any dairy product containing eggs, frozen custard needs careful pasteurization to keep it safe for consumption.

    Because custard is thicker than milk (thanks to its higher fat, milk solids, and sugar content), it requires higher pasteurization temperatures and longer hold times. The Journal of Dairy Science recommends pasteurizing frozen custard at 180°F for 15 minutes.

    This extra step isn’t just for safety—it also ensures a smooth, uniform texture. After pasteurization, the mixture is typically:

    1. Homogenized at 2,500–3,000 psi to evenly distribute fats and emulsifiers.
    2. Aged for at least four hours at 40°F to develop flavor and improve body.
    3. Flavored and frozen—often right at the shop, where specialized machines continuously freeze and mix the custard before serving.

    Sanitary Equipment is Essential

    For producers, maintaining clean, efficient heat exchangers is non-negotiable. Custard mixtures can leave behind residues that, if not properly cleaned, may allow Bacillus cereus spores to persist. These can cause foodborne illness if they make their way into the finished product.

    A well-designed Clean-in-Place (CIP) process helps keep operations sanitary. A typical CIP cycle may include:

    • Pre-rinse (about 6 minutes)
    • NaOH rinse (10 minutes)
    • Intermediate rinse (6 minutes)
    • HNO₃ rinse (10 minutes)
    • Final rinse (6 minutes)

    Routine cleaning not only prevents contamination but also extends the life of your equipment.

    Bringing It All Together

    Whether you’re producing frozen custard for a single shop or a large-scale distribution, the right pasteurization equipment makes all the difference. Enerquip’s sanitary shell and tube heat exchangers are designed to meet regulatory standards, streamline cleaning, and keep every batch consistent.

    Ready to learn more about equipment options for your custard operation? Our engineers are here to help you choose a solution that keeps quality high—and customers coming back for more. Contact us.

     

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  4. Shell and Tube Heat Exchangers Help Produce Quality Honey

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    The Growing Demand for Honey

    Honey is a remarkably versatile ingredient, enhancing everything from fried chicken to kale chips with its natural sweetness. More than just a pantry staple, its popularity continues to grow as consumers prioritize natural, unprocessed foods.

    Over the past decade, honey consumption has steadily risen and is expected to remain strong into 2025 and beyond. In 2023, the average American consumed about 19.5 fluid ounces, reflecting the continued shift toward natural sweeteners.

    With rising demand comes higher consumer expectations. Shoppers seek honey that’s not only delicious but also visually appealing and long-lasting.

    What Consumers Want in Honey

    When browsing store shelves, most consumers prefer liquid honey with a bright, clear appearance. They don’t want to see floating particles like pollen, wax, or—worst of all—bee parts.

    Another key concern? Crystallization. While crystallization is a natural process and doesn’t mean the honey has gone bad, most shoppers aren’t fans of solidified or cloudy honey. Slowing this process is essential for maintaining honey’s appeal on the store shelf.

    How Filtration and Pasteurization Create an Attractive Product

    Since all honey will crystallize eventually, producers use specific methods to slow the process and create a high-quality, long-lasting product. Two essential steps in this process are filtration and pasteurization.

    1. Filtration: Removing Unwanted Particles

    Filtration helps eliminate foreign particles, pollen, and even microscopic air bubbles that contribute to faster crystallization. There are various filtration methods available to honey producers, with some of the most effective processes removing:

    • Dust and pollen
    • Tiny insect parts (like bee wings)
    • Other natural debris

    By refining honey through effective filtration, producers can create a clear and visually appealing product that meets consumer expectations.

    2. Pasteurization: Extending Honey’s Shelf Life

    Pasteurization plays a crucial role in preserving honey’s liquid form. While overheating can damage honey’s natural flavors and nutrients, a controlled heating process minimizes these risks.

    By heating honey to the desired temperature—typically between 145°F and 185°F (63°C to 85°C), depending on the process—manufacturers can:

    • Reduce crystallization
    • Remove tiny air bubbles
    • Improve clarity and consistency

    Using a shell and tube heat exchanger is one of the best ways to achieve precise heating without scorching the honey. This equipment ensures even heat distribution, preventing localized overheating that could degrade the honey’s quality. For even better heat dissipation, manufacturers can incorporate a steam bustle into the unit’s design.

    The Right Equipment for High-Quality Honey Processing

    For honey producers looking to perfect their filtration and pasteurization process, investing in the right equipment is key. Shell and tube heat exchangers provide a gentle and efficient way to maintain honey’s natural properties while enhancing its shelf appeal.

    If you’re ready to improve your honey processing system, contact the experts at Enerquip. We can help you find the best heat exchanger solution to keep your honey looking and tasting its best.

     

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    Tube Side or Shell Side: Comparing Fluid Allocation Options for Your Shell and Tube Heat Exchanger

    How Static Mixers & Turbulators Improve Heat Exchanger Efficiency

    How Shell and Tube Heat Exchangers Benefit the Agriculture Industry

  5. Shell and Tube Heat Exchangers Used to Cool Wort in Craft Brewing

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    Making beer is a complex art, requiring precise execution of each step to ensure a high-quality final product. One crucial step in this process is wort cooling, which occurs after wort boiling and just before fermentation.

    Importance of Wort Cooling

    Cooling the wort brings the liquid down to the optimal temperature for yeast activity. Ale yeasts thrive at temps between 68 and 72°F, while lager yeasts prefer it cooler – between 45 and 57°F. This is a significant drop from the boiling temperature of wort, which is above 212°F, depending on the liquid’s specific gravity.

    Cooling the wort also slows the production of dimethyl sulfide (DMS), which can give beer an unwanted cooked corn smell. While some commercial beers intentionally retain DMS, many brewers aim to eliminate it.

    Another important reason for rapid wort cooling is to control contaminants that can affect the final taste. Bacteria thrive when wort cools below 160°F, so rapid cooling helps minimize bacterial growth.

    Additionally, rapid cooling maximizes the cold break, a process where proteins, tannins, and other materials solidify and can be removed from the wort. The quicker the wort is cooled, the more cold break forms, reducing cloudiness and improving the taste of the final product.

    Methods for Wort Cooling

    There are several ways to cool wort after boiling, though some methods are only efficient for small quantities. For example, an ice bath might work for home brewers but is impractical for craft or commercial beer production. A widely efficient method for wort cooling in these settings is using a shell and tube heat exchanger, also known as a counterflow chiller in the craft beer industry.

    The shell and tube heat exchanger cools the wort quickly, bringing it to the desired temperature in minutes. This speed is beneficial for several reasons: it allows for faster yeast addition and fermentation, minimizes DMS production, and reduces bacterial growth. Additionally, the heated water from the exchanger can be reused for the next batch, enhancing efficiency.

    When using a shell and tube heat exchanger, the cold break remains in the wort and can be seen as cloudiness. To address this, direct the wort from the exchanger to a sanitary vessel, let the cold break settle, then transfer the liquid to the fermenter and add the yeast.

    Maintaining Clean Equipment

    Keeping all brewing equipment clean is crucial for preventing contamination and ensuring a high-quality product. Fouling can ruin a batch of beer and damage a brewery’s reputation. Therefore, it’s essential to clean all equipment thoroughly after use and periodically inspect the shell and tube heat exchanger for leaks or deformities. Stainless steel exchangers are particularly easy to clean and resistant to fouling.

    For a quote on a shell and tube heat exchanger for your brewing process, contact Enerquip.

     

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  6. How Shell and Tube Heat Exchangers Benefit the Agriculture Industry

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    Current State of the U.S. Agriculture Industry

    Agriculture is a cornerstone of the U.S. economy and lifestyle. As of 2024, this vital sector and its related industries, contributed over $1.5 trillion to the national economy.

    With a population exceeding 342 million, according to recent Census Bureau estimates, American households spend approximately 9% of their monthly budget on food. But agriculture extends beyond just providing produce, meat, and dairy. It also supports sectors like textiles, forestry, food services, and more. Currently, the agriculture and food industries provide over 21 million jobs, accounting for about 10% of total employment.

    Navigating Modern Challenges and Advancements

    Despite its importance, the agricultural sector faces numerous challenges, including:

    • Climate Change: Persistent droughts and extreme weather events, affecting states like California, continue to challenge agricultural productivity.
    • Health and Nutrition: Evolving concerns about nutrition and diet require adaptation and innovation.
    • Pests and Diseases: Emerging diseases and pests threaten livestock, poultry, and crops.
    • Workforce Shortages: A decline in students pursuing agricultural sciences impacts the future workforce.

    The Role of Shell and Tube Heat Exchangers

    Shell and tube heat exchangers are essential in maintaining safety and efficiency in agricultural production. These systems are integral to the dairy industry, as well as the food, beverage, and biodiesel sectors.

    Dairy and Food Safety

    Pasteurization is a critical process for ensuring the safety of dairy products like milk, cheese, and yogurt. Raw milk poses a higher risk of disease transmission compared to pasteurized milk. According to the Centers for Disease Control and Prevention (CDC), unpasteurized milk is significantly more likely to cause disease outbreaks.

    Juices and ciders also require pasteurization to eliminate harmful bacteria. The Food and Drug Administration (FDA) mandates Juice Hazard Analysis and Critical Control Point (HACCP) systems to ensure safe pasteurization practices. Pasteurization temperatures for juices range from 160 to 165 degrees Fahrenheit, depending on the duration of the process.

    Learn more about the vital role of pasteurization.

    Biofuels and Sustainable Energy

    The agriculture sector is instrumental in biofuel production, providing sustainable alternatives to fossil fuels. Biofuels, including biodiesel and ethanol, are derived from agricultural feedstocks. Ethanol production primarily involves fermenting starches and sugars, with ongoing research exploring the use of cellulose and hemicellulose. Biodiesel is produced from fats, such as vegetable oil or cooking grease, and helps reduce vehicle emissions.

    Shell and tube heat exchangers play a vital role in biofuel distillation, which involves removing sulfur content and adjusting product characteristics.

    Looking Ahead

    Research and development continue to drive progress in agriculture, paving the way for innovations that address current challenges and enhance productivity. For more information on how shell and tube heat exchangers can benefit your agricultural operations, contact us or request a quote today.

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  7. Enerquip Attends Craft Brewer’s Conference in Philadelphia

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    Brewers Association
    Learn more about this conference [ Here ].

    Craft beer has been a fast growing trend for several years now. According to the National Brewers Association, even as overall beer sales and production dropped 0.2 percent in 2015, craft beer profits went up. Sales of craft beer spiked 12.8 percent while production increased 13 percent.

    Over the past two years alone, various types of craft beer businesses have grown immensely. In 2015, there were:

    • 19,079,780 regional craft breweries
    • 3,927,063 microbreweries
    • 1,281,991 brewpubs
    • 234,181 contract brewing companies

    This represents the addition of more than 7 million regional craft breweries, upwards of 1.5 million microbreweries, more than 300,000 brewpubs and nearly 58,000 contract brewing companies, all in just a two-year time span.

    Celebrating craft brewing

    With so many people dedicating their careers to craft beer and many more becoming enthralled with the trend, it makes sense that industry leaders and budding entrepreneurs alike should come together to discuss all things hops and barley at the upcoming Craft Brewer’s Conference.

    CBC is an annual event that brings brewpubs and packaging breweries together. This year, it will take place from May 3 to 6 in Philadelphia.

    According to Communities Digital News, many locations around the city will be celebrating the craft brewing industry. A wide variety of venues will be showing off their best brews throughout the week. From the National Museum of American Jewish History putting on the Amber Waves art exhibit highlighting the art of brewing to the International Beer Run, there is no shortage of activities for craft beer-loving adults to take part in.

    At the conference

    Despite much of Philadelphia celebrating the CBC, the actual conference’s events are off-limits to anyone not officially in the brewing industry. The first day will offer attendees information about accurately measuring wort gravity and counting yeast cells, while the three following days will give participants a wide variety of educational sessions focusing on everything from brewing operations to sustainability to marketing.

    While each of these points is important, it is crucial that craft brewers know how to produce a safe product that meets all requirements set by the U.S. Food and Drug Administration. Errors can result in distributing a potentially dangerous product.

    When shell and tube heat exchangers are important

    There are many aspects that go into creating an enjoyable craft beer that also meets the requirements set by the FDA. According to the National Brewers Association, all craft brewers must follow Good Manufacturing Practices for Craft Brewers, which include the following guidelines:

    • Using only quality raw materials
    • Maintaining lab tests that can be trusted
    • Establishing standard operating procedures and educating staff about them
    • Recognizing and researching deviations in product quality
    • Creating a good quality management system
    • Packaging and labeling the product according to guidelines
    • Meeting sanitary and processing requirements

    Sanitary shell and tube heat exchangers are important in regards to the last GMPCB. Heat exchangers serve an important purpose in cooling the wort (the early liquid that’s later fermented into beer) to the necessary temperature to begin the actual brewing process, though if they are not properly cared for or graded to meet sanitary requirements, they aren’t worth much to a brewer.

    “All craft brewers must follow Good Manufacturing Practices for Craft Brewers.”

    It’s important that brewers are aware of the standards their equipment needs to meet. This is why conferences like the CBC are so important – they give everyone in the craft brewing industry unique opportunities to learn more about the requirements they must adhere to when brewing.

    Another way shell and tube heat exchangers are used in large-scale operations is for waste heat recovery. This can be applied to operations in a wide variety of industries, but for smaller companies, such as a burgeoning craft brewery, it’s important to keep operational costs low. Energy is expensive, but heating and cooling the product to the right temperature at the right time is crucial to producing a high-quality product.

    The energy required to create heat takes time and money, and without the right waste heat recovery method in place, it is only used once before it is released. Collecting and reusing that heat can make an operation more environmentally friendly as well as more economically sound. Shell and tube heat exchangers are great pieces of equipment to achieve this goal.

    For brewers who know their craft better than anything, but don’t know much about what makes a shell and tube heat exchanger food grade, Enerquip’s in-house engineers can be a big help. This is why Enerquip will be attending the CBC. Anyone involved in craft brewing who wants to know more about how a shell and tube heat exchanger can improve his or her operations, or about what kind of configuration will benefit their operation most, can stop by Enerquip’s table to gain some information.

  8. Why Heat is Vital to Dairy Pasteurization

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    Editor’s note: This content was last updated 3/11/24.

    The Need for Pasteurization

    A century ago, the significance and process of pasteurization eluded us, but today we recognize its indispensable role in dairy product handling. Pasteurization not only eliminates harmful organisms but also safeguards product integrity. By heating dairy products just below the boiling point, we effectively eradicate bacteria and organisms, ensuring our safety and preserving the product’s shape and flavor.

    Different dairy products require specific heating temperatures, necessitating tailored equipment like shell and tube heat exchangers. Selecting the appropriate heat exchanger is crucial for achieving the necessary temperature variations. Learn more about designing shell and tube heat exchangers for sanitary dairy applications.

    The primary objectives of pasteurization are twofold: ensuring products are safe for human consumption and enhancing overall product quality. With varying susceptibility to spoilage, pasteurization extends product longevity and freshness, crucial for dairy items with short shelf lives.

    Critical Heat Treatment Methods

    Heat treatment methods are indispensable in preparing dairy products for consumption. While heat treatment reduces bacterial pathogens and spoilage bacteria, it’s essential to maintain product safety even after pasteurization. Prompt packaging minimizes oxygen exposure, reducing the risk of harmful bacteria entering the product.

    Different pasteurization methods, such as vat pasteurization and high-temperature short-time (HTST) processes, serve to eliminate pathogens and enhance product quality. By precisely controlling heat and timing, pasteurization maintains product shape and taste.

    Pasteurization also significantly extends the shelf life of dairy items, ensuring their safety and palatability over an extended period. Without this process, many dairy products would have an impractical short shelf life.

    In essence, pasteurization is the unsung hero of the dairy industry, safeguarding our health and preserving the delicious flavors we associate with dairy products. As consumers, we benefit from the science and care behind this essential process every time we enjoy dairy delights.

    Enerquip’s Dairy Solutions

    Enerquip has been providing sanitary process solutions to the dairy industry since 1985. If you’re in the market for stock or custom sanitary shell and tube heat exchangers, we invite you to contact us or request a quote today.

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  9. Microbreweries gaining ground in the beer making industry

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    Over the past 15 years, there has been explosive growth in the number of microbreweries elevating the American drinking experience. According to the U.S. Brewers Association, an impressive 13.2% of the beer market, equivalent to $28.4 billion, now proudly belongs to these innovative microbreweries.

    As the market continues to flourish and competition reaches new heights, breweries find themselves compelled to invest in cutting-edge processing equipment that promises a substantial return on investment. Among the indispensable tools shaping the brewing landscape, the shell and tube heat exchanger stands out as a workhorse in ensuring quality and precision.

    The Vital Role of Custom Shell and Tube Heat Exchangers in Elevating Microbrewery Quality

    When using a heat exchanger where two liquids are involved, the heat exchanger uses heat from one fluid in the shell of the exchanger to warm or cool the other liquid in the tubes of the exchanger. Learn how to choose a heat exchanger for your brewing process.

    In the world of brewing, the heat exchanger plays a pivotal role in the art of yeast manipulation. Yeast, a crucial ingredient in beer, harbors bacteria that needs careful handling. Enter the custom shell and tube heat exchanger, the unsung hero ensuring the elimination of harmful bacteria without compromising the essence of the product.

    Having a custom shell and tube heat exchanger allows breweries to reach proper temperatures to kill off the bacteria without damaging the state of the product. According to Serious Eats, there is such a thing as “friendly yeast,” which can be introduced to add numerous flavors while breaking down the sugar. Heating these products can kill off the appropriate yeast needed to craft beer. According to Brew Like a Pro, cleaning and sanitation is essential for the “cool side” of the beer-making process because the thermophilic bacteria can multiply and double every 20 minutes. Enter the stage of the brewing process where precision is not just a preference but a necessity. The rolling action of the boil, the heartbeat of brewing, demands a level of precision only achievable through custom heat exchanger solutions.

    Looking for a heat exchanger solution in your brewing process? Contact us today.

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    This post was last updated 1/22/24.

  10. Poultry liquid a major cause of campylobacter outbreaks in processing plants

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    One of the biggest concerns for food processing plants is battling bacteria on equipment and other surfaces. According to a recent study by the Institute of Food Research, liquids from chicken carcasses in poultry products can lead to a persistent increase in campylobacter.

    Campylobacter is a common bacteria found in raw or undercooked poultry meat or cross-contamination items, the U.S. Center for Disease Control reported. Annually, the bacterium affects more than 1.5 million people, and food processing plants work diligently to protect consumers from the illness.

    Helen Brown, lead on the IFR study, said these infectious liquids are often collected through defrosting stages for chicken carcasses. The bacteria can attach to glass, polystyrene and stainless steel to form biofilms and threaten work environments.

    “We have discovered that this increase in biofilm formation was due to chicken juice coating the surfaces we used with a protein-rich film,” said Brown, according to the report. “This film then makes it much easier for the campylobacter bacteria to attach to the surface, and it provides them with an additional rich food source.”

    Easy-to-clean equipment is essential

    Campylobacter are not necessarily long-lasting or tough bacteria, but they are often protected by a thin coating that keeps them alive. According to the IFR report, the bacteria stay alive since they are more resistant to disinfection treatments and antimicrobials.

    Food processing plants need proper equipment so bacteria can be easily killed off at the right temperature.

    Shell and tube heat exchangers provide food processing facilities with equipment that can heat products enough to eliminate the appropriate bacteria, and the stainless steel forged equipment makes the cleaning process easier.

    The ability to clean massive equipment in food processing facilities remains one of the most important ways to eliminate cases of campylobacter.

    “This study highlights the importance of thorough cleaning of food preparation surfaces to limit the potential of bacteria to form biofilms,” Brown said in the IFR report.

    With more attention on preventing food-based bacterium outbreaks in processing facilities, the IFR hopes the additional insight will prevent more cases since many locations are prone to these illnesses. Supermarket shelves, deli or meat areas, food processing facilities, and poultry delivery areas can spread the bacteria or cross-contaminate other products if the meat is not handled correctly.

    Want to talk through your thermal processing needs? Meet Enerquip’s Sales Engineers.

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    This post was last updated 1/22/24.