Milk products / heat exchangers





	Whole milk UHT, semi-skimmed milk UHT, fully skimmed milk UHT, skimmed milk concentrate, whey, milk “retentate”, cream, flavoured milk preparations, yogurt, cottage cheese, kefir, milk proteins, butter, “butter milk”, rice pudding, custards, ice cream mixes, milk casein solids, lactose, quark…

The process

Thermal treatment using XTube® corrugated tube heat exchangers takes place more rapidly than with other tubular heat exchangers because the heat transfer coefficient – the numerical value representing the rate of transfer of heat from one fluid to another – is significantly higher, allowing a more rapid treatment. In addition, the high levels of turbulence created in the fluid stream has an ‘self cleaning’ effect which reduces the rate of fouling significantly and therefore allows the plant to operate for longer times than plant using other types of heat exchangers.

Sterilisation treatments carried out at high temperature (UHT etc.) are ideal applications for the corrugated tube heat exchangers, where they really show their high performance capabilities and reliability.

Commonly used types

Listed below are the types of XTube® heat exchangers commonly used in the treatment of Milk and Milk products:

UHT Milk: XTube® Multitube.
Condensed milk: XTube® Multitube.
Milk whey: XTube® Monotube.
Yoghurt: XTube® Multitube.
Coagulated milk proteins: XTube® Monotube.
Cream: XTube® Multitube.

XTUBE® MULTITUBE

These are multi-tube heat exchangers developed for hygienic/sanitary applications in the food industry. The fluids may be highly viscous and may also contain limited quantities of pulp and/or fibres.

XTUBE® TRIPLETUBE

These are corrugated tube heat exchangers formed by three of four concentric tubes and are ideally suited to the treatment of viscous food products such as tomato concentrate, fruit purees etc.