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Food & Beverage
Choosing heat exchangers for meat and co-products
Despite increased interest in various plant-based protein products, and greater awareness of the environmental consequences of many intensive livestock systems, global meat consumption continues to rise [ 1 ], driven by population growth, particularly in lower- and middle-income countries as incomes rise. This also means that there is an increase in the number and volume of co-products from meat processing which are also a rich source of high-value edible protein with numerous uses. Therefore, maintaining the quality of meat and meat co-products through careful temperature control and handling is vital to maximise value and minimise waste.
By Matt Hale, Global Business Development Director, HRS Heat Exchangers
Global meat consumption has risen fivefold since the 1960s [ 2 ], and the OECD( Organisation for Economic Co-operation and Development) predicts that,‘ Total growth in meat consumption is projected at 47.9 Mt over the next decade.’ Over the same period, per capita consumption is projected to increase by 0.9 kg per capita / year [ 1 ]. Poultry is the most consumed meat globally, followed by pork and then beef and veal [ 3 ]. However, regional changes in consumption are changing global trade patterns and markets. The OECD adds that,‘ In high-income countries, consumers are increasingly sensitive to animal welfare, environmental and health concerns, leading in some instances, per capita meat consumption to stagnate.’ Likewise,‘ By 2034, China’ s share of global meat imports is set to decline from 20 % in the base period to 16 %.’ Together these factors mean that global meat processors could face increasing uncertainty in the near future, underlying the need for investment decisions to maximise business efficiency and flexibility.
Technical challenges of meat and co-products Meat and poultry processing operations have always produced a range of co-products and leftover materials, many of which have traditionally been turned into meat, blood and bone meal commodity products for use in animal feed or fertiliser. However, new technologies and a growing population means there is increasing demand for co-products and skimmings, including poultry trimmings, bone, blood and blood plasma, fats and oils, gelatine, mechanically deboned meat( MDM) and other edible protein components. To maximise the usefulness and value of such materials, it is important that processing equipment produces high quality products at
The HRS Unicus Series is particularly useful for handling viscous food products where texture and consistency are important attributes. Image courtesy of HRS Heat Exchangers.
low cost, with little waste and minimal energy consumption. Something which is equally true for primary products such as meat slurry and mechanically deboned meat derivatives. Heat exchangers are frequently used for a range of purposes, including heating, cooling, pasteurisation, sterilisation and even evaporation. Meat and meat-derived materials have a high fouling potential( which limits heat transfer) but also need delicate handling to preserve their quality. Their highly viscous nature also means that a phenomenon can occur where two distinct areas of temperature appear in the product. For example, if cooling using a double tube heat exchanger( with the product in the inner tube and the service fluid on the outside), then – if the product does not thoroughly mix as it passes through – a‘ cylinder’ of warmer product may travel down the centre of the tube while the product nearest the outside of the tube becomes increasing cold. Where product needs to be held at a low temperature( for example below 4 ° C) and a low temperature cooling medium is utilised, this can result in product at the tube wall freezing, while the material in the centre is not cooled www. heat-exchanger-world. com Heat Exchanger World May 2026
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