Increase the pressure with annular
space heat exchangers
Annular space heat exchangers, such
as the HRS AS Series, work by passing
the product through the gap between
the inner and outer tubes (the annular
space), which makes them suitable for
thick, highly viscous products such as
fruit purees, thick sauces, honey and
syrups.
The advantage of such a design is
that it ensures even heating or cooling
of the product, while the use of HRS
corrugated tube technology increases
heat transfer and energy efficiency, as
well as reducing product fouling on the
tube surfaces.
HRS produces both a three- and
four-tube version of the AS Series (the
AS 3 and AS 4) to facilitate different
arrangements and couplings of service
fluid. The thicker wall on the AS 4 series
means that up to 25 bar of pressure can
10 FDPP - www.fdpp.co.uk
be achieved as standard on the product
side, but for some applications even
higher pressures are required.
One common example is the
sterilisation of tomato puree using
multiple heat exchanger modules.
Because of its viscous nature and the
number of heat exchanger modules
that may be involved in large-scale
treatment (sometimes as many as 20 or
30 elements), the product needs to be
pumped at considerable pressure. The
physical properties of such fruit purees
mean that this high-pressure handling
does not adversely affect the quality of
the product.
For such applications, HRS offers
a high-pressure version of the AS
Series. This includes thicker tube walls
around the product, while the service
fluid (usually water or steam) remains
at standard pressures of around 10
bar. The design means that process
pressures of up to 150 bar can be
accommodated on the product side
of the heat exchanger, making it ideal
for applications such as pasteurising
and sterilising tomato and strawberry
purees.
www.hrs-heatexchangers.com