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Scraped surface heat exchangers.

Chetan S Rao1, Richard W Hartel

  • 12 Hormel Pl, Hormel Foods, Austin, MN 55912, USA.

Critical Reviews in Food Science and Nutrition
|March 11, 2006
PubMed
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Scraped surface heat exchangers (SSHEs) efficiently handle viscous and sticky products like foods. Their continuous scraping ensures high heat transfer and mixing, ideal for challenging food processing applications.

Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Process Engineering

Background:

  • Scraped surface heat exchangers (SSHEs) are crucial for processing viscous, sticky, or particulate-laden products.
  • Their design is particularly advantageous for pumpable food products requiring heat transfer or crystallization.

Purpose of the Study:

  • To critically review the operational principles and diverse applications of SSHEs.
  • To highlight the advantages of SSHEs in handling challenging food products.

Main Methods:

  • Review of SSHE operational mechanisms, including scraping and heat exchange.
  • Analysis of SSHE suitability for various food products and processing needs.

Main Results:

Related Experiment Videos

  • SSHEs provide high and uniform heat exchange by continuously replacing the boundary layer with fresh material.
  • Simultaneous mixing and agitation are achieved through rapid scraping, preventing undesirable reactions.
  • Effective heat transfer is possible for difficult products like dressings, margarine, chocolate, and ice cream.

    • Conclusions:

    • SSHEs are versatile and essential for processing viscous and sticky foods, offering efficient heat transfer and simultaneous mixing.
    • Their ability to handle challenging products and prevent undesirable reactions makes them indispensable in the food industry.