Chapter 7: Application of Heat

Exchanger
Course: Food Engineering 2 – CH3047
GV: TS Nguyễn Thị Lê Liên
Khoa: KT Hóa Học – BM Quá Trình & Thiết Bị

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Course content
Chapter Content Lecturer
1 Introduction- An overview of Thermodynamics Dr. LEE BOON BENG,
Faculty of Chemical
2 Basic heat transfer – Conduction, Convection, Radiation
Engineering & Technology,
3 Overall Heat Transfer Universiti Malaysia Perlis,
4 Fundamentals of heat exchangers Malaysia
Email: [email protected]
5 Design of shell – tube heat exchanger
6 Heat transfer in phase changes
- Midterm
7 Most common equipment for heating and cooling Dr. Nguyen Thi Le Lien,
Faculty of Chemical
8 Condenser
Engineering, hcmut.edu.vn
9 Evaporator 111B2
10 Refrigeration System Email: [email protected]
Room: 111B2
11 Concentration by low temperature method
12 Heat pumps and their applications
13,14 Group Assignment presentation
15 Summary
 Group Assignment
• Form a group of 5 students
• Choose a food processing
factory
• List the types of heat exchangers
used in the factory, types and
basic operating parameters
(temperature, pressure, time….)
• Submit PPT files by November
24th
• Present on Dec 7th

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Classification of HEX

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 Application of HEX in Food
Industry
• The combination of temperature and holding time is very important because
it determines the intensity of heat treatment.
• The original type of heat treatment is a batch process in which milk is heated
to 63°C in open vats and held at that temperature for 30 minutes. This
method is called the holding method or the low temperature, long time
(LTLT) method. Today milk is almost always heat treated in continuous
processes HTST pasteurization or UHT treatment.

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 Application of HEX in Food Industry

• The driving force for heat transfer is the temperature

difference between the hot liquid and the cold liquid. The
greater the difference, the higher the heat transfer rate
between them. The designer must optimize the
temperature level at each stage to maximize the total
heat flow rate.
• The second factor that controls heat transfer is the heat
transfer surface area. The larger the area, the greater the
amount of heat that can be transferred in a given time for
a given temperature difference in the heat exchanger.
Designers must minimize this area to save costs.

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 Application of HEX in Food Industry
• The third and perhaps most important factor controlling heat
transfer is the rate at which heat flows into or out of each fluid.
High temperature resistance will slow the heat transfer rate.
Thermal resistance depends on many different factors including
the inherent thermal properties of the fluid but can be influenced
by the designer in a very positive way by creating turbulence
within the fluid to overcome thermal resistance.
• Fourth element: the material chosen must be compatible with
the process fluid, it must not corrode or contaminate the food
product, it must have adequate mechanical strength to withstand
temperature and pressure work and it must have low thermal
resistance so as not to become the most important factor in the
heat transfer process. TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK
 Application of HEX in Food Industry
• A lot of academic research done on heat transfer processes focuses on
ways to accurately predict precise values of boundary layer thermal
resistance and ways to influence those values so that pressure loss
does not increase.
• Many techniques to reduce boundary layer thermal resistance have the
disadvantage of increasing resistance to fluid flow, pressure loss, at a
rate that increases faster than the reduction in boundary layer thermal https://www.hrs-
resistance. heatexchangers.com/heat-exs-
videos/particle-flow-inside-
• However, a technique that does not have this drawback is to deform corrugated-tube-animation/
the tube by continuous spiral indentation or discontinuous point
indentation. Research has shown that by carefully choosing the depth,
angle, and width of the indentation, the rate of decrease in boundary
layer thermal resistance can exceed the rate of increase in pressure
loss. TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK
 Application of HEX in Food Industry
• Fouling is a major problem in heat transfer technology. Fouling occurs when liquids
decompose near the pipe wall and layers of solids deposit or stick to the pipe wall. These
layers act as an insulator for heat transfer, causing performance to drop. Another form of
fouling is crystallization, where due to cooling or increased concentration, the components
in the liquid turn to a solid state and deposit on the heat exchanger surface.
• To maintain high levels of heat transfer, these deposits need to be removed and this is
where heat transfer surfaces need to be cleaned for optimal performance and increased
‘uptime’.
• The more viscous the fluid, the lower its ability to transfer heat. This means that very
viscous fluids require a very large heat transfer area. Surface heat exchangers are
vigorously agitated with the fluid, which moves the fluid to and from the heat exchange
surface. This increases the rate of heat transfer, so the total area required for heat
exchange is reduced. TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK
 SCRAPED SURFACE HEX
• This provides high heat transfer and reduced downtime
• The scraping system consists of a stainless steel bar to which scraped
surface elements. Materials such as Teflon and Peek
(polyaryletheretherketone) are used. As the product changes, adjust
the shape of the scraper. The reciprocating motion of the scraper
mixes the fluid while thermally cleaning the exchange surface
• Additionally, scraping motion creates turbulence in the fluid which
increases heat transfer

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 SCRAPED SURFACE HEX
The constant blending action accomplished in the scraped-
surface heat exchanger is often desirable to enhance the
uniformity of product flavor, color, aroma, and textural
characteristics.
In the food processing industry, the applications of scraped-
surface heat exchangers include heating, pasteurizing,
sterilizing, whipping, gelling, emulsifying, plasticizing, and
crystallizing.
Liquids with a wide range of viscosities that can be pumped
are processed in these heat exchangers; examples include
fruit juices, soups, citrus concentrate, peanut butter, baked
beans, tomato paste, and pie fillings.
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 TRIPLE-TUBE TUBULAR HEX
• The triple-tube tubular heat exchanger is designed for
applications with viscous products. The product flows through
the annular space and the service fluid flows through the inner
and outer tubes to ensure even heating or cooling.
• Removable inner tube makes inspection easy
• Application
• The product has higher viscosity
• The liquid contains fibers or small particles
Some specific industrial applications of triple-tube heat exchangers include
heating single-strength orange juice from 4 to 93°C and then cooling to 4°C;
cooling cottage cheese wash water from 46 to 18°C with chilled water; and
cooling ice cream mix from 12 to 0.5°C with ammonia.
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 TRIPLE-TUBE TUBULAR HEX
• Low, medium and high viscosity sauces, with or without salt content, ketchup or other
(such as mayonnaise or mustard), granular (diced tomatoes) sauce, Newtonian or non-
Newtonian fluids, which can be successfully processed through a corrugated tube heat
exchanger.

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 Plate HEX
• Plate heat exchangers are ideal for applications
where the fluid has relatively low viscosity and is
particle-free.
• They are also the ideal choice when the product
outlet temperature is close to the service inlet
temperature.
• Maximum temperature and pressure are limited
by the gasket material.
• Narrow plate spacing is highly effective but not
suitable for fibers, particles or high viscosities.

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Plate HEX

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Plate HEX

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 Plate HEX
Describe the above process!

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 Plate HEX
• During pasteurization, milk is heated to a
high temperature and then cooled quickly
before bottling or packaging to keep it
fresh longer.
• Typically, pasteurizers are used where the
product is heated to pasteurization
temperature, enters a holding tube and
then returned to the PHE to cool again for
storage or bottling purposes.
• Because there is both heating and cooling
inside the same heat exchanger, the
maximum amount of energy can be
recovered, up to 90%!
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Plate HEX

Describe the above process!TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK

 Plate HEX
Plate heat exchangers offer the following advantages:
• The maintenance of these heat exchangers is simple,
and they can be easily and quickly dismantled for
product surface inspection.
• The plate heat exchangers have a sanitary design for
food applications.
• Their capacity can easily be increased by adding more
plates to the frame.
• With plate heat exchangers, we can heat or cool
product to within 1°C of the adjacent media
temperature, with less capital investment than other
noncontact-type heat exchangers.
• Plate heat exchangers offer opportunities for energy A five-stage plate pasteurizer for processing milk.
conservation by regeneration.
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 Jacket pan
• Jacket is used for heating or chilling or maintaining the product temperature within the vessel

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 Jacket pan
• Some overall heat transfer coefficients in jacketed pans

Beverage production and storage,

including brewing beer and ale
Agricultural and food industries
like dairy production
Any other industry relying on
cooling, heating, or cycling
industrial liquids

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 Jacket pan
• A conventional jacket is installed over a vessel to create the annular space that the
cooling or heating medium flows through.
• A simple conventional jacket without internal components is inefficient for transfer
of heat, because of e low velocity of the flow media resulting in a low heat transfer
coefficient.
• Condensing media is an exception as for this case the heat transfer coefficient is not
depending on velocity or turbulence, but it is related to the surface area upon that
the media condenses and the efficiency of removing condensate.
• Internals include baffles that direct flow in a spiral pattern around the jacket, and
agitating nozzles that cause high turbulence at the point where the fluid is
introduced into the jacket.
• Conventional jackets are able to achieve the lowest pressure drop of all the jacket
types.
• Due to the lack of reinforcement in the design, conventional jackets tend to be
thicker and more expensive than other jacket types.
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 Jacket pan
• Dimple jacket can induce turbulence even at very low fow velocity. It can be used for circulating steam and
hot oil.
• Dimpled jacketed tanks are mainstream in food industry applications. They are used to keep fluid food
sources, like chocolate, warm and optimal. They warm wax, keep oil and paint thick, and work across an
expansive range of temperatures.

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 Jacket pan
• A half-pipe coil jacket consists of a split pipe that is wound around and
welded to the vessel, controlling the path of the heating and cooling fluid
beneath the jacket.
• Half-pipe jackets can be used on the entirety of a vessel or only on
specific parts. Pipe helps to provide high velocity and high turbulence. It
also helps to provide strength to the vessel wall and thereby reduce the
cost of vessel. It provides structural rigidity which is an advantage for
high temperature operation.
• To have flexibility and high efficiency the half coil jacket can be divided
into multiple zones.
• If jacket pressure is the controlling parameter in estimating vessel wall
thickness, then half coil jacket is preferred. These are used for high
capacity vessels and where high velocities for circulating hot oils,glycols
etc. is required. In these jackets by passing, short circulation is
completely avoided
TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK
Application of HEX in Food Industry
• Jacket pan

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 Application of HEX in Food Industry
Shell and coils:
• In some food processing processes, the pot needs to be heated quickly,
such as when boiling jam. In this case, a spiral coil can be installed inside
the pot and steam is introduced into the coil.
• This can provide a greater heat transfer rate than a jacketed pot, as there
can be a larger heat transfer surface and the heat transfer coefficient is
also higher for the coil than for the jacket pot.
• Examples of overall heat transfer coefficient U are:
• 300-1400 Jm-2 s-1 °C-1 for sugar and molasses solution heated by steam using
copper coil
• 1800 Jm-2 s-1 °C-1 for milk in rolls heated by external water,
• 3600 Jm-1 s-1 °C-1 for a boiling water solution heated by steam in the coil.

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 Steam-Injection Heat Exchanger
Direct exchangers are based on mixing of heating steam with the liquid food product
resulting in very fast heat transfer rate.
• Steam injection introduced steam into the product of an injection chamber as
product is pumped through the chamber
• Steam infusion introduces product through a steam-filled infusion chamber.

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 Steam-Injection Heat Exchanger
Adding steam through apertures
around the vessel or through a
lance positioned inside the vessel.
It involves discharging a series of
steam bubbles into the product.
Steam injectors creates a turbulent
zone within the steam injector
body to help mix the steam and
product.
This allows for slightly higher
operating steam pressures than a
rudimentary sparge pipe.
Steam bubbles can easily reach and
break the surface, escaping to
atmosphere, lengthening your cook
time and increasing wastage.

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 Steam-Injection Heat Exchanger
• Milk is pre-heated to 75 ° C and then brought into contact with saturated steam,
resulting in almost instantaneous heating of the UHT temperature. The milk plus
the injected water come in the expansion vacuum vessel, where the added water of
the steam injection is removed through condensation in the following condenser.
• Control of the pressure in this system is needed for two reasons. First, this is to
ensure that the correct amount of water is driven off, and second, that any
undesirable volatile odors that may have developed during the injection process are
removed.
• The advantages of direct steam injection are their quick and accurate temperature
control (within less than 1 ° C), the restricted pressure drop under normal flow rates
(less than 0.14 bar) and their relatively low noise during operation (less than 80 dB).
The steam injection nozzle
TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK
design by Tetra Pak, Lund,
Sweden
Steam-Infusion Heat Exchanger

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Steam-Infusion
• Steam Infusion is a direct contact heating process whereby steam condenses on the
surface of a liquid, gently yet rapidly cooking a range of food and beverages up to a
temperature of 140°C (284°F).
• Product is pre-heated and then pumped into an infuser, which is a pressure vessel
with cones at either end. A steam infusion chamber typically has multiple nozzles
through which the product is distributed and enters a steam atmosphere in a
number of jets without hitting the wall of the vessel until it reaches the bottom
cone.
• Product heating is almost instant (typically 0.2 seconds) due to the latent heat of
vaporization of the steam. The steam dilutes the product but is later removed in a
vacuum chamber as the product cools.
The treated milk is distributed to stream jets on a stainless steel disc with nozzles. The
jets streams are split into droplets that fall through the steam atmosphere and within
0.1-0.2 seconds reach the bottom having obtained the sterilization temperature. Infusion vessel from TetraTherm
Injection is regarded as more turbulent and stressful than infusion Aseptic VTIS ®designed by Tetra
TS. Nguyễn Thị Lê Liên_BM QTTB_Khoa KTHH_ĐHBK Pak, Lund, Sweden
 Steam-Infusion Heat Exchanger
Product in liquid state is pumped to the top of HEX and then allowed to flow in thin
sheets in the heating chamber. The viscosity of the liquid determines the size of the
spreaders. Products containing particulates, such as diced vegetables, meat chunks,
and rice, can be handled by specially designed spreaders.
High rates of heat transfer are achieved when steam contacts tiny droplets of the
food. The temperature of the product rises very rapidly due to steam condensation.
The temperature difference of the product between the inlet and the outlet to the
heating chamber may be as low as 5.5°C, such as for deodorizing milk (76.7 to
82.2°C), or as high as 96.7°C, such as for sterilizing puddings for aseptic packaging
(48.9 to 145.6°C).
The water added to the product due to steam condensation is sometimes desirable,
particularly if the overall process requires addition of water. Otherwise, the added
water of condensation can be “flashed off” by pumping the heated liquid into a
vacuum cooling system.
This type of heat exchanger has applications in cooking and/or sterilizing a wide
variety of products, such as concentrated soups, chocolate, processed cheese, ice
cream mixes, puddings, fruit pie fillings, TS.
and milk
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