“The Heat is On” is an upbeat song recorded by Glenn Frey for the 1984 movie, “Beverly Hills Cop,” which starred a 23-year-old Eddie Murphy as a street-smart Detroit detective who visits Beverly Hills, Calif., to solve the murder of his best friend. In the world of dairy operations, heat exchangers are “bringing the heat” and “solving” pasteurization and sterilization challenges in raw milk, making it safe to drink and extending the shelf life of milk, yogurt, creamers, and more.
While it may not be as prominent as many other dairy processing technologies, the heat exchanger is far from lowly. The equipment, which is used to transfer heat between two or more fluids during the cooling and heating processes without mixing the fluids together, can have a major impact on processing efficiencies and operating expenses.
A novel use of evaporation using heat exchanger technology from HRS Heat Exchangers, Hertfordshire, England, increased drying capacity for a major European processor of cheese products.
It is a transformative time for heat exchangers. The core dairy processing technology, which plays a key role in pasteurization and the production of such products as milk, cream, ice cream, yogurt and cheese, is undergoing refinements as more plant operators seek designs that enhance product quality while streamlining operating expenses.
Heat is fundamental to the food and drink industry. From cooking and drying to other treatments such as pasteurization, heat is widely used in all but the most basic food manufacturing and processing situations, in sectors as varied as dairy, fruit and vegetable processing, meat, prepared foods, brewing, and dietary supplements.
Blown gaskets. Misaligned plates. Burn-on. Heat exchangers, which transfer heat between liquids, are crucial to the processing operations of dairy plants, but can also cause a world of headaches if not maintained correctly.