Scraped surface heat exchangers

Critical Reviews in Food Science and Nutrition
Chetan S Rao, Richard W Hartel

Abstract

Scraped surface heat exchangers (SSHEs) are commonly used in the food, chemical, and pharmaceutical industries for heat transfer, crystallization, and other continuous processes. They are ideally suited for products that are viscous, sticky, that contain particulate matter, or that need some degree of crystallization. Since these characteristics describe a vast majority of processed foods, SSHEs are especially suited for pumpable food products. During operation, the product is brought in contact with a heat transfer surface that is rapidly and continuously scraped, thereby exposing the surface to the passage of untreated product. In addition to maintaining high and uniform heat exchange, the scraper blades also provide simultaneous mixing and agitation. Heat exchange for sticky and viscous foods such as heavy salad dressings, margarine, chocolate, peanut butter, fondant, ice cream, and shortenings is possible only by using SSHEs. High heat transfer coefficients are achieved because the boundary layer is continuously replaced by fresh material. Moreover, the product is in contact with the heating surface for only a few seconds and high temperature gradients can be used without the danger of causing undesirable reactions. SSHEs a...Continue Reading

References

Sep 26, 2000·Journal of Dairy Science·G A Van Aken, K A Visser

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Citations

Apr 29, 2014·International Journal of Cosmetic Science·A BeriI T Norton
Apr 16, 2020·Nanomaterials·Salah AlmurtajiAbdulmajid Addali

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