Heat Exchangers - Brochure

Energy is consumed or produced in chemical reactions and in many of the physical processes used in the food and dairy industries (dissolution, crystallization, mixing, blending, distillation, concentration and drying). Some of that energy appears as heat and results in a change in temperature in the system and/or surroundings. It is known that rates of reactions, the stability of reactants, products and materials of construction are all sensitive to temperature. Because of this sensitivity temperature control is very important and is achieved by controlling the transfer of heat between the system and the surroundings. In fact, heat transfer may be the most common unit operation in the chemical, pharmaceutical and food processing industries.