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Lehimli Eşanjör Nedir?

Sızdırmazlığın önemli olduğu ve/veya çok yüksek sıcaklıkların söz konusu olduğu uygulamalarda, klasik contalı eşanjörler yerine MIT Lehimli Isı Eşanjörleri kullanılır. Lehimli eşanjörler soğutma ünitelerinde evaporatör ve konderser olarak, ısıtma uygulamalarında ise ani ısıtıcı olarak kullanılır.

MIT Plakalı Eşanjörler, aralarında sıcaklık farkı bulunan iki farklı akışkan arasında ısı transferi yapma prensibine göre çalışan cihazlardır.

Havuz eşanjör nedir?

MIT havuz eşanjörleri ısı kaynağından aldıkları sıcak su ile havuzdaki soğuk su arasında ısı transferini sağlar ve soğuyan suyu tekrar ısınmak üzere ısı kaynağına aktarır. MIT havuz eşanjörleri sisteme zarar verecek maddeler sistemden uzak tutarak havuzun sağlıklı ve uzun ömürlü olmasını sağlar.

Plaka eşanjör nasıl çalışır?

Plakalı Eşanjör içindeki plakaların fonksiyonu, akışkanları birbirine karıştırmadan ısıtıcı akışkandan ısınacak akışkana ısı transferi sağlamaktır. Bu plakaların kanallı yapısı akışkanın yüksek türbülanslı şekilde hareket etmesini sağlar.

Pasteurizers

Pasteurizers are machines that perform the pasteurization process. It is possible to pasteurize many products such as milk, cream, fruit juice, rose water, ketchup, mayonnaise, must, beer, wine, fruit sauce with these machines. This process can be performed at various capacities between 5 tons and 50 tons per hour.

What is Pasteurization?

Pasteurization is a heating method in the food industry to purify nutrients from disease-causing microorganisms. During pasteurization, the nutritious substance containing enzymes and bacteria is subjected to heat treatment from 60°C to 100°C. The death curve of bacteria is proportional to the percentage of acidity and the applied temperature. The spoilage enzymes in some vegetables are also broken down at high temperatures. Therefore, heat is applied from a temperature of 60°C until it reaches the temperature at which the degradation enzyme will break down and the bacteria specific to that food will die or become ineffective. The temperature in the center of the food is taken as a basis. The products gain durability from one year to one week according to the nutritional strength. It is appropriate to store pasteurized foods at home refrigerator conditions (5-7°C) and to offer them for sale. Foods that will be consumed longer than fresh are pasteurized and the shelf life is extended. Bacteria are neutralized by heating milk to 63°C, Pickles to 82°C, and tomato juice to 94°C. Half of the pasteurization time, the substance should be cooled with water and brought to 40°C, otherwise there will be loss of color and quality.

Meat and broths cannot be pasteurized, even if they are, the benefit will be very short-term. One of the foods that this method is widely applied to is milk. It is also used for beverages such as juices, beer and wine, and some solid foods. Heat treatment must be applied under pressure at temperatures of 101 and above, and this is called sterilization. It is applied in foods containing carbohydrates such as meat, legumes and flour, which are high in protein. MIT pasteurizers and food equipment designed by our expert engineers perform these processes in the best way possible.

Pasteurizer Types