Designofheatexchangers.pptVIP

HEAT EXCHANGERS in food process engineering Energy balance methodology used to design industrial equipments * FIP-DES Bertrand Broyart, Violaine Athès Cristian Trelea Outlook Motivation: thermal treatment of liquid food (recall) Types of heat exchangers – illustrations Design of heat exchangers Heat transfer Heat balances Tutorials * Operation Objective Thermal treatment of liquid food (recall) Stabilisation Texturing - Concentration - Pasteurisation Sterilisation Chilling - Cooking - Crystallisation - Emulsification - Enzyme inactivation - Micro-organism destruction - Water activity reduction - Viscosity increase - Phase change (e.g. gel formation, freezing …) Types of equipment for thermal treatment 1- Heat treatment AFTER conditioning Autoclaves 2- Heat treatment BEFORE conditioning Heat exchangers * Sterilisation cycle in an autoclave Retort temperature Product temperature Time (min) Heating Cooling Main types of heat exchangers Sales : € 600 M per year in Europe for food industries price of a sterilisation line: several M€ 1- Heat exchangers with a wall: indirect transfer tubular geometry : concentric tubes plane geometry : plates, blades extended geometry : fins on plates or tubes Configuration : co-, counter-, cross- current ? Compactness : plates: de 150 à 300 m2/m3 of installation tubes : 30 m2/m3 of installation 2- Heat exchangers without wall: direct transfer vapour injection direct electrical heating (ohmic) * Principle of tubular heat exchangers Single tube Several tubes * Principle of plate heat exchangers * Plate heat exchangers * Scraped surface heat exchanger Highly loaded media (e.g. custard, cream)Texturing (e.g. ice-cream) Low compactness (1 m2 / m3) Motor Product outlet Product inlet Product Insulation Thermal fluid Rotor Scraper Thermal fluid inlet Thermal fluid outlet Scrapers Rotor Heat transfer wall Insulation Thermal fluid * An industrial production chain Homogenisation Storage Conditioning Heat treatments