Applications ยป Viscous Products

Viscous Product Specialties

Viscous food products are our specialty. We use advanced algorithms to predict rheological properties as the fluid flows through each section. Instead of taking a black box approach using average physical properties at the entry and exit points of a heat exchanger, we use a method that calculates the temperature profile down the surface of each channel in the unit and compensates for the fluid’s physical property temperature functionality. Most fluid viscosities are modeled using a power law fluid model where the consistency index and material factor may both have a temperature-based functionality. By accounting for viscosity changes of the fluids within a section we can more accurately predict heat transfer and pressure loss performance saving money in capital costs for unneeded surface area and/or increasing product quality by minimizing unaccounted for thermal treatment in the heat exchanger.

Our plate designs have been optimized for viscous products by opening the cross-sectional area in the inlet area of the plate. This area is the highest velocity section of the plate as the fluid moves from the port into each plate channel. By increasing the flow area we reduce the associated pressure loss and allow viscous fluid to flow more evenly through this section. Our plates also have a multi-level line contact distribution area that better distributes fluids as opposed to more numerous point-contact support points. By well distributing a fluid across the surface of each channel, our plates more effectively transfer heat and use the pressure drop more efficiently to create turbulence in the main pattern area of the plate.

Contact us with your viscous products processing questions and see how we can help you increase the performance of your plate heat exchangers.

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