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Category Archive: Sanitary Equipment

Tag Archive: Sanitary Equipment

  1. How to Close Out Sugaring Season on a Sweet Note

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    As the days grow warmer and trees start to bud, maple sugaring season winds down. The steady flow of sap slows as nighttime temperatures stay above freezing, and the changing trees trigger a chemical shift that can turn the sap bitter. When this happens, it’s time for syrup producers to wrap up operations and start planning for next year.

    A successful sugaring season starts with proper end-of-season maintenance. Here’s how to ensure your maple syrup production is in top shape when the next season rolls around.

    1. Inspect and Maintain Your Equipment

    Maple syrup production relies on specialized equipment, from spiles and buckets to evaporators and heat exchangers. Before packing everything away, take time to inspect each piece. Check for cracks, warping, rust, or any other damage that could affect performance next year.

    Pay special attention to shell and tube heat exchangers, which play a critical role in achieving the perfect syrup consistency and ensuring food safety. If anything needs replacing, now is the time—waiting until next season could leave you scrambling.

    2. Evaluate Your Tappable Trees

    High-quality syrup starts with healthy trees. Walk through your sugar bush to assess your maple trees, noting any that are dead, diseased, or damaged. Trees infested with insects or those producing lower-quality sap should be retired. Removing weaker trees allows healthier ones to thrive, ultimately improving your yield.

    3. Clean Up for a Fresh Start

    Maple syrup production is naturally sticky business. Sap, sugar residue, and outdoor debris can accumulate on equipment throughout the season. To keep everything in peak condition, thoroughly clean all tools, tanks, and tubing.

    Use hot water as your primary cleaning agent—soaps and detergents can leave behind unwanted flavors that may taint next year’s syrup. For deeper sanitation, refer to manufacturer recommendations for safe and effective cleaning solutions.

    Looking Ahead

    While it’s always a little bittersweet to see the season end, it’s also the start of another important phase—bottling, selling, and enjoying the fruits of your labor. Proper maintenance now ensures a smoother, more productive sugaring season next year.

    If you’re in the market for new equipment or need guidance on maintaining your shell and tube heat exchangers, the heat transfer experts at Enerquip are here to help. Get in touch to keep your operation running efficiently for seasons to come.

    More from the Enerquip Blog

    Maple Syrup Producers Use Heat Exchangers to Improve Production

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

    How Static Mixers & Turbulators Improve Heat Exchanger Efficiency

    Honey Warming Prevents Crystallization

    How Shell and Tube Heat Exchangers Benefit the Agriculture Industry

    Unique Process Conditions for Plant-Based Milk Production

  2. How Food Safety Regulations Shape Equipment Decisions in Animal Food Manufacturing

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    Every year, millions of Americans are affected by foodborne illnesses—many of which can be prevented through smarter processes and better equipment. The Food Safety Modernization Act (FSMA) continues to shape how animal food manufacturers operate, placing a sharp focus on Current Good Manufacturing Practices (CGMPs) and preventive controls. In this post, we’ll explore what CGMPs mean for your facility, how preventive controls work, and how equipment like stainless steel heat exchangers can support your compliance efforts.

    What Are CGMPs and Why Do They Matter?

    CGMPs provide the foundation for a clean, safe manufacturing environment. In the animal food sector, these practices cover critical areas like:

    • Sanitation and hygiene
    • Water quality and environmental conditions
    • Personnel training
    • Equipment design and maintenance

    According to the FDA, these practices reflect actions that manufacturers should already be taking as part of their daily operations. The goal is to prevent contamination from ever occurring—not just respond to it after the fact.

    For example, equipment used in production should be:

    • Easy to clean
    • Made from nontoxic materials
    • Properly maintained
    • Designed to prevent contamination

    Going Beyond the Basics: Preventive Controls

    Once CGMPs are in place, manufacturers must take it a step further with preventive controls. These are tailored strategies based on the specific risks at your facility. Preventive controls include:

    • Process controls (e.g., heating, cooling, or mixing steps)
    • Sanitation controls to reduce pathogens or physical hazards
    • Supply chain controls to ensure incoming materials are safe
    • Recall plans in case contamination does occur

    Each facility must develop a written food safety plan, including a hazard analysis and the measures in place to minimize those risks. Redundancy is encouraged—if one safety step fails, another should catch the issue before it impacts product quality or public health.

    How Equipment Choices Support Compliance

    Your process equipment plays a huge role in meeting FSMA expectations. That’s why many manufacturers choose stainless steel shell and tube heat exchangers. They offer several CGMP-aligned advantages:

    • Sanitary design: Stainless steel is non-reactive and easy to clean.
    • Durability: It holds up well under pressure and resists corrosion.
    • Ease of maintenance: Options like straight-tube or removable U-tube bundles simplify cleaning and inspections.

    It’s also important to monitor equipment for signs of wear and tear. High-pressure differentials can cause stress cracks or leaks over time, which could lead to contamination—especially if the water or fluids used aren’t food-grade.

    Regular inspections and timely repairs or replacements are key. A proactive maintenance plan not only protects your product but keeps you in line with FDA expectations.

    Stay Ahead of Compliance

    While FSMA inspections are now well underway, staying compliant is an ongoing process. Reviewing your food safety plan, employee training programs, and equipment regularly will help keep your operations safe and audit-ready.

    If you’re evaluating new equipment or upgrading existing systems to meet CGMP standards, Enerquip’s stainless steel heat exchangers are designed with compliance in mind.

    Contact us to learn how we can support your food safety goals.

  3. What to Know About Clean-in-Place (CIP) Systems

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    In the food, beverage, and pharmaceutical industries, three things are non-negotiable: product quality, minimal downtime, and strict sanitation. But achieving all three? That takes more than elbow grease—it requires smart design, thoughtful planning, and the right equipment.

    One key part of that strategy is a clean-in-place (CIP) system. These systems are widely used to clean the interior surfaces of pipes, vessels, heat exchangers, and other process equipment—without having to disassemble anything. They’re efficient, effective, and meet the strict standards set by regulatory bodies like 3-A Sanitary Standards.

    Key Components in a Clean-in-Place (CIP) System

    CIP systems come in a range of styles and configurations, but most share some essential components:

    Core Equipment May Include:

    • Pumps for introducing chemical sanitizers and water
    • Valves for flow control
    • A heat exchanger on the supply side to maintain cleaning solution temperature
    • A system for recording data such as temperature, cycle times, and material usage (manual or digital)

    Common Tank Configurations:

    • Single-tank systems: Combine rinse and wash in one cycle
    • Two-tank systems: Separate rinse and wash for better control
    • Three-tank systems: Add a recovery tank to reuse solutions
    • Four-tank systems: Include additional storage for acid, alkaline, or sanitizing agents

    Depending on your cleaning goals, CIP systems can be one-pass (with precise chemical dosing) or multi-pass (requiring more tanks for solution reuse).

    How Water and Chemicals Are Delivered

    Distribution within the system is also key. The two most common delivery methods are:

    • Spray balls: Best for processes that don’t require high pressure
    • Rotary spray heads: Ideal for applications needing higher impact cleaning

    Regardless of the spray method, it’s critical that all interior surfaces are fully reached. A missed spot—especially in hard-to-clean areas—can lead to contamination, product quality issues, or compliance violations.

    How Flow Rate Impacts CIP System Effectiveness

    Flow rate is an important factor in CIP performance. While it might seem like “more is better,” high flow rates also increase water, energy, and chemical usage. The sweet spot? Just enough flow to ensure thorough cleaning without unnecessary cost or waste.

    When a cleaning issue arises, the instinct may be to crank up the flow. But in many cases, other targeted solutions are more effective—especially in tricky spots like bends, corners, and dead legs (like those found in U-tube heat exchangers).

    Alternative Cleaning Strategies:

    • Pulsating or reversing flow to create turbulence
    • Ice pigging (flushing with an ice slurry)
    • Effervescent solutions that generate wall-shear stress
    • Jet cleaning to direct force at hard-to-reach areas
    • Pre-draining lines before the CIP cycle to create a stronger initial surge

    Why CIP System Documentation Matters for Compliance

    Regulatory agencies require food manufacturers to document cleaning processes. Fortunately, many modern CIP systems do this automatically—but automation doesn’t mean hands-off. Frequent review and manual checks are still essential.

    Today’s software-based CIP event recorders can track:

    • Cycle start and end times
    • Chemical and water usage
    • Interruptions or deviations in the process
    • Operator interventions (pauses, aborts, extra steps)
    • Missed or repeated steps

    These tools not only improve traceability and compliance—they also provide insight into trends and issues that might otherwise go unnoticed.

    Improve CIP Performance with the Right Heat Exchanger

    If you’re upgrading your CIP system or building a new one, the right heat exchanger can make all the difference. A high-quality stainless steel shell and tube heat exchanger is built for both efficiency and cleanability—and plays a key role in maintaining sanitary conditions.

    At Enerquip, our knowledgeable team understands the importance of meeting 3-A, ASME-BPE, and other stringent industry standards. Whether you’re designing a new CIP system or retrofitting an existing one, we’re here to help.

    Contact us today to learn more about our sanitary heat exchanger solutions.

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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.

     

    More from the Enerquip Blog

    Maple Syrup Producers Use Heat Exchangers to Improve Production

    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. Maple Syrup Producers Use Heat Exchangers to Improve Production

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    The Science and Innovation Behind Maple Syrup Production

    Maple syrup is a beloved topping for pancakes, waffles, and countless other treats. While its rich, sweet flavor remains timeless, the process of making maple syrup is constantly evolving. Producers have a limited window each year to harvest sap and transform it into syrup, making efficiency and innovation key to success.

    The Fleeting Sugaring Season

    Sugaring season begins when winter transitions into spring, creating warm days and freezing nights. This temperature fluctuation causes sap to flow from maple trees, a process that continues until nighttime temperatures remain above freezing and buds begin to form. Once the sap becomes bitter, the season comes to an end.

    Since weather patterns shift annually, sugaring season can vary in duration. An early spring may lead to an early start, while a sudden warm spell can shorten the season significantly. Because of this unpredictability, syrup producers must work quickly and efficiently to maximize their yield.

    Speeding Up the Sap Production Process

    To make the most of sugaring season, producers have developed innovative methods to speed up and refine the syrup-making process. One such approach involves using indirect heat systems to accelerate evaporation. Some producers employ steam-craft technology to pre-boil the sap, significantly reducing the time needed for evaporation compared to traditional direct-heat methods.

    Many producers also use sanitary shell and tube heat exchangers to pasteurize syrup, making it less viscous and easier to bottle while removing potential contaminants. Another widely adopted method is reverse osmosis (RO), which concentrates the sap before it enters the evaporator. RO technology improves efficiency by reducing the time and energy needed for evaporation, allowing producers to decrease fuel consumption while maintaining syrup quality.

    Saving Energy During Syrup Production

    Since syrup production is consolidated into a several-week-long sprint, condensed operations demand high energy spend. While more syrup producers are utilizing RO technology, there are other ways producers can save energy.

    A large amount of water needs to be removed from sap to make syrup. Because of this, the syrup-making process gives off incredible amounts of steam. The steam released provides a convenient and free heat source that producers are beginning to take advantage of.

    By installing a shell and tube heat exchanger, syrup manufacturers can capture the heat lost to rising steam and use it to preheat the sap before it reaches the evaporator. Like RO, this process will reduce the amount of time the sap needs to spend in the evaporator before it reaches the desired consistency.

    This mechanism was perfected in 1974 by George Raithby of the University of Waterloo in Ontario. Prior to Raithby’s development, the use of any equipment above the evaporator would compromise the final product because rising steam would condense on the metal surface and drip back into the open pans of syrup. Raithby used a shell and tube heat exchanger with a drip pan installed beneath it to collect the condensate. Inside the tubes, the sap could be heated from a starting temperature of about 40 degrees Fahrenheit to around 190 degrees Fahrenheit before it reaches the evaporator.

    Today, modern stainless steel heat exchangers continue to enhance durability and performance in maple syrup production.

    Making the Most of Sugaring Season

    Sugaring season may be short, but its impact is long-lasting for both producers and syrup lovers alike. Innovations in heat transfer technology, reverse osmosis, and energy efficiency help producers optimize their operations and ensure a steady supply of high-quality syrup. If you’re looking to improve your syrup production process, consider investing in a shell and tube heat exchanger. Reach out to the engineers at Enerquip to explore how this technology can enhance your operation.

     

    From the Enerquip Blog

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    How Static Mixers & Turbulators Improve Heat Exchanger Efficiency

    3 Shell & Tube Heat Exchanger Features That Affect Shell-Side Pressure Drop

    Shell and Tube Heat Exchangers: A Guide to Industry Standards

    Selecting Tube Sizing in a Shell and Tube Heat Exchanger

  6. Growing Demand for Frozen Vegetables Calls for Advanced Manufacturing Equipment

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    Vegetables are a key part of any healthy diet, providing essential nutrients that are hard to find in other foods. Whether paired with a meal or enjoyed on their own, they’re a delicious and versatile choice.

    However, fresh vegetables come with some challenges. They’re often seasonal, which means they can be expensive and less flavorful when bought out of season. Plus, they have a short shelf life, limiting how long you can enjoy them.

    Fortunately, frozen vegetables offer a great solution. Available year-round at almost any grocery store, frozen veggies are convenient, last longer, and are usually just as tasty and nutritious as fresh ones. They’re often more affordable too, making them a go-to option for many families.

    Consumers Like it Cold

    The frozen vegetable industry continues to grow. According to a 2024 report from Grand View Research, the global frozen food market (frozen fruits, vegetables, ready meals) was valued at over $194 billion in 2023, with a projected annual growth rate of 5.4% from 2024 to 2030. This surge is driven by consumers’ focus on healthy eating and the convenience of quick-prep meals, especially in today’s fast-paced world.

    Frozen veggies are a perfect fit for modern lifestyles. As more people aim to eat healthier, they’re seeking out time-saving options that don’t compromise nutrition. The rise of home cooking trends, including meal-prep and freezer-friendly recipes, has made frozen vegetables a pantry essential. Additionally, improved access to refrigeration and freezing technology across the globe has opened up the market to more consumers, particularly in developing countries.

    How Frozen Vegetables are Made

    Have you ever noticed labels boasting that veggies were frozen just hours after harvesting? It’s true, but there’s more to the story. Before vegetables are frozen, they go through a crucial step called blanching.

    Blanching involves briefly heating the vegetables in hot water or steam, which helps to kill bacteria and deactivate enzymes that could spoil the food. This process also preserves the color, flavor, and texture, ensuring the veggies taste fresh when you cook them later. After blanching, the vegetables are quickly cooled, sorted, and frozen.

    Turning Up the Heat

    Blanching needs to be done precisely to ensure the vegetables maintain their quality. Typically, vegetables are heated to around 212°F for a quick blanch or 150°F for a warm blanch, depending on the vegetable. After blanching, they’re cooled to around 100°F.

    Manufacturers rely on efficient equipment to heat and cool the vegetables quickly while minimizing energy use. One of the best tools for this process is a shell and tube heat exchanger. These systems can be used to control the temperature of the heating medium for blanching and recover heat energy lost during the process. This heat recovery can reduce energy consumption, saving manufacturers money while keeping the process sustainable.

    Improving Your Vegetable Processing Operation

    Frozen vegetable manufacturers need to focus on efficiency, quality, and safety. At Enerquip, we specialize in designing and fabricating shell and tube heat exchangers for almost any process. Talk to our team of engineers today to find the perfect solution for your vegetable processing operation.

     

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  7. Honey Warming Prevents Crystallization

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    The Sweet Science of Honey Processing: Preventing Crystallization

    Honey is a popular sweetener many people often use while baking, in teas and as a topping on toast or ice cream. When thinking of honey, most envision an amber-colored, sticky liquid that is easily, if slowly, poured from a bottle. This is the most popular form and the state in which honey producers strive to keep their product.

    As many people know, honey is a substance created by bees. The bees extract nectar, or sugars, from flowers to transform into honey in their hives. The substance is therefore essentially a sugar mixture, composed primarily of fructose and glucose, according to Serious Eats. These sugars can cause the honey to crystallize over time, making it appear cloudy and thick.

    The speed at which honey crystallizes depends on several factors, including storage conditions, the types of flowers the bees sourced nectar from, and the treatment of the honey before it reaches store shelves.

    Keeping Out Crystals

    To prevent early crystallization, honey producers often use a heating and filtering process. Heating the honey serves multiple purposes:

    1. Dissolving Sugar Crystals: Heating helps dissolve any existing sugar crystals, preventing them from multiplying.
    2. Thinning the Honey: Warm honey is thinner and easier to strain, allowing for the removal of particles like pollen and bee parts.
    3. Removing Particles: Straining out particles reduces the number of surfaces on which sugar crystals can form, further preventing crystallization.

    For optimal results, honey should be heated to 160°F for a short period. A stainless steel shell and tube heat exchanger is ideal for this process. The heating element, such as water, evenly warms the honey to the desired temperature, ensuring consistent treatment and preventing early crystallization.

    For information on how shell and tube heat exchangers can benefit your food production business, contact the experts at Enerquip.

     

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  8. Process Cooling: The Salsa Cooling Challenge

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    A custom heat exchanger design allows a salsa manufacturer to effectively complete process cooling of the product and expeditiously clean-in-place between batches and shifts.

    California-based Southwest Thermal Technology was approached by one of its OEM customers to provide a shell-and-tube cooler to chill a client’s salsa prior to bottling. The request was more challenging than it sounds.

    The Challenge

    Because of the viscosity of the salsa — around 2,000 cP while warm and much thicker at 9,165 cP when cooled — turbulent flow was extremely difficult to achieve in the tubes of a shell-and-tube heat exchanger. The viscous salsa hindered efficient heat transfer. Typically, this situation is addressed by using a heat exchanger with more surface area while using a high volume of cooling water on the shell side of the heat exchanger. Such a design could achieve process cooling from 200 to 120°F (93 to 49°C).

    Southwest Thermal Technology wondered whether a more compact solution was possible. That’s when they reached out to Enerquip.

    After reviewing the problem, the engineers at Enerquip first considered a single, large heat exchanger that would perform well thermally. But the single large exchanger would be difficult to clean with the salsa maker’s clean-in-place (CIP) system. Typically, CIP works best when the cleaning solution can be circulated at 5 ft/sec or more. In a single, large exchanger, this would not be achievable.

    Of course, in food production environments, it is crucial to keep process equipment like shell-and-tube heat exchangers clean and sanitary. Regular CIP cleaning takes place between batches or shifts. This prevents cross-contamination of different products between batches and prevents unwanted bacterial growth that could contaminate food products.

    A New Approach

    The design team at Enerquip then developed a new approach. Process cooling of the salsa would occur by flowing through three smaller heat exchangers stacked in series. The salsa would pass from one heat exchanger to the next traveling through a sanitary jumper, which connected the outlet of the first exchanger to the inlet of the second exchanger, and likewise for the second-to-third exchanger connection. Meanwhile, the cooling water would flow counter-current from shell to shell, starting in the third exchanger, flowing through the second exchanger, and finally through the shell of the first unit.

    To realize this process cooling solution, three unique shell designs were created. They allowed the connecting flanges between each shell to be bolted together for the chilled water flow. Tube-side connections included an additional CIP connection on the first bonnet for the inlet and on the last bonnet for the outlet. CIP flow through the other bonnets used the jumper connections for the salsa to further reduce the piping costs and complexity.

    Enerquip Salsa Coolers – Stacked Set

    This design allowed for more efficient process cooling. In addition, the reduced exchanger size allowed the units to be cleaned effectively using the customer’s CIP system at 5 ft/sec flow through the tubes.

    Enerquip Salsa Cooler Enerquip Salsa Cooler

    Because of the acidity of the salsa, the salsa maker opted to use a higher stainless alloy for the tubes and other product-contact surfaces of the exchangers. While more expensive, super-austenitic stainless steel is more resistant to corrosion from acids and cleaning solutions.

    Another benefit of the three smaller, stacked exchangers over one larger exchanger was risk avoidance. If there was ever a tube failure in the single large exchanger, the customer would potentially be shut down completely during a repair, and the entire tube chest would need to be replaced. This would take months to achieve due to the lead-time on super-austenitic tubing. By using three smaller shell-and-tube heat exchangers in series, the salsa maker has equipment redundancy. Any of the units can be temporarily bypassed if there were a tube failure. Replacement of a smaller tube chest would be less than the cost of a single, larger one.

    Through this approach, the salsa maker was able to get more consistent process cooling and meet all the sanitary requirements for cleaning their equipment. As an added benefit, the company gained flexibility and redundancy while minimizing the risk of costly downtime.

    Article published in Process Cooling magazine: July 2019.

    Jim Peterson, Enerquip Sales Engineer

    Article Author: Jim Peterson, Enerquip Sales Engineer

    sales@enerquip.com

  9. Heat Exchanger Helps Aloe Processor Improve Quality

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    In 2012, a producer of pure aloe for medicinal and nutritional products approached Enerquip with a unique cooling problem. In the tropical region where aloe is harvested, the ambient temperatures hover near 95° F (35°C) most of the time. This tropical climate was accelerating bacterial growth in the product, which was lowering its value and shelf life. Enerquip worked with the producer to develop a solution using a shell and tube heat exchanger.

    Ideal conditions for the product were discovered after performing some testing. The aloe producer found that if they could cool the product below 40°F (4.4°C) before packaging it, there was a significant improvement in quality.

    However, the customer’s lack of utilities at the packaging site led to complications in the cooling process. They had electricity, but the cooling water system already in place did not supply water that was cold enough to provide the low temperatures necessary to impede bacterial growth. Also, the staff using the equipment was not technically inclined, so any solution needed to be easy to control and understand. Because the aloe processor only packed the product several times per season, the equipment needed to be easy to clean, move and store during the off-season.

    After reviewing the process and existing equipment, the thermal team at Enerquip realized that a heat exchanger was required for the application. Heat exchangers are built for efficient heat transfer from one medium to another. There are multiple types of heat exchangers that offer the ability to either separate the media or, for them, to be in direct contact.

    Shell and tube heat exchangers consist of a series of tubes inside a larger pipe. The tubes contain the product, which is the fluid being heated or cooled. The second fluid – a heating or cooling medium – fills the larger pipe around the outside of the tubes, with the heat transferring between the product and the medium through the tube walls.

    During the heat exchanger sizing and selection process, several factors are taken into account:

    • The product specifics
    • Temperature (in/out)
    • Flow Rate (product quantity in/out)
    • Cooling medium
    • Temperature and size limitations

    The ability to easily clean the equipment played a major role in this application. Aloe is a very viscous product, and due to the frequency of use, it became evident that a shell-and-tube heat exchanger would best fit this application. The exchanger was designed in a straight-tube, multi-pass configuration, which allowed the product to travel back and forth through the exchanger several times before heading to the packaging line. The straight tube exchanger option with removable bonnets allowed for easier mechanical cleaning than other designs.

    Due to ground water availability and temperature at the plant location, a chiller was added to complete the process for this application. The air-cooled chiller was installed and utilized to provide enough cold glycol and water to cool the aloe product in a single pass through the exchanger. Once filled with glycol and water, the chiller only needed plant electricity to run. The chiller supplier installed simple pushbutton procedures that were easy for the plant staff to follow. Independent shut-off valves and removable hoses between the chiller and exchanger also allowed for easy tear down and cleaning following production.

    The end results of this process provided the aloe producer with an efficient system and cleaner, colder and more valuable aloe products.

    Click here to read more about the Aloe Vera processing.

  10. Pasteurization of Raw Milk to Prevent Contamination

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    Raw milk, or milk that has not gone through a pasteurization process, is sometimes touted for its supposed health benefits. Claims of greater nutrition through raw milk may be contributing to its rising popularity.

    As more consumers seek out raw milk, the number of dairies providing this beverage is increasing as the number of states that outlaw its sale decrease, according to Food Safety News. At the same time, instances of foodborne illness linked to raw milk consumption are going up.

    Real Risks of Consuming Raw Milk

    From 2007 through 2012, 26 states reported 81 outbreaks linked to raw milk, according to the U.S. Centers for Disease Control and Prevention.

    People who consume raw milk or cheese products are more than 800 times more likely to experience a foodborne illness and more than 45 times more likely to be hospitalized for one compared to people who opt for pasteurized products.

    Pasteurization of Raw Milk Makes it Safe for Consumers

    Foodborne illness can be extremely harmful or even deadly. They can be prevented when food products are treated correctly before distribution to consumers. For dairy, that process is pasteurization, which involves heating the milk to a temperature that kills off the Salmonella bacteria and other illness-causing organisms.

    Pasteurization of raw milk maintains the nutritional value of the milk, the CDC explained. Some enzymes and vitamins are reduced during the pasteurization process, but these often aren’t critical to human health or can be obtained elsewhere, such as vitamin C.

    Contamination can happen at any stage of milk production, even if farmers maintain clean operations and make an effort to test their milk supply for bacteria. Foodborne illness-causing bacteria can enter milk supply in many ways, including: udder infection, insects or rodents near the cows; cross-contamination caused by farm employees, such as that due to dirty clothing or equipment; or animal feces near the milk. Even in operations where farmers strive to prevent contamination, bacterial infection is always a possibility until after the pasteurization phase.

    Incorporating Pasteurization into your Dairy Operation

    An important step in incorporating a pasteurization process into your dairy operation is identifying the right equipment.

    Shell and tube heat exchangers are a popular addition to any pasteurization process, because they provide a high heat transfer rate and are relatively easy to clean. Many fabricators choose stainless steel for the material of construction because it’s not prone to fouling and isn’t difficult to clean, making it an excellent choice to process products meant for human consumption.

    It’s important that pasteurization equipment is designed with the end use in mind. 3-A Sanitary Standards, Inc. is usually considered the industry standard regarding hygienic standards for equipment design and use. Though 3-A has been expanded to provide direction for choosing hygienic equipment for the food, beverage and pharmaceutical industries, it began as a dairy standards organization in the 1920s.

    Enerquip’s Heat Exchanger Solutions

    When it’s time to add or replace your shell and tube heat exchanger for dairy pasteurization at your facility, reach out to Enerquip. Our sanitary heat exchangers can be fabricated with 100 percent 304 stainless steel and manufactured according to 3-A standard 12-07 to ensure your process is safe and compliant with applicable regulations.

    We have several off-the-shelf heat exchanger models in stock or ready to ship. Need a custom sanitary exchanger, our team of heat exchange experts can design a solution specifically for your operation.

    Request a quote today.