Skip to Content
Exit

Category Archive: Pasteurizing

Tag Archive: Pasteurizing

  1. Microbreweries gaining ground in the beer making industry

    Leave a Comment

    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.

    More from the Enerquip Blog

    This post was last updated 1/22/24.

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

    Leave a Comment

    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.

    More from the Enerquip Blog

    This post was last updated 1/22/24.