Food & Beverage
The food and beverage industry has a unique role in expanding economic opportunity because it is universal to human life and health. The industry operates at multiple levels of society where billions of people grow, transform, and sell food, particularly in developing countries where agriculture dominates all other economic sectors. value chains.
Food processing includes the methods and techniques used to transform raw ingredients into food for human consumption. Food processing takes clean, harvested or slaughtered and butchered components and uses them to produce marketable food products. There are several different ways in which food can be produced.
One-off production: This method is used when customers make an order for something to be made to their own specifications, for example a wedding cake. The making of one-off products could take days depending on how intricate the design is.
Batch production: This method is used when the size of the market for a product is not clear, and where there is a range within a product line. A certain number of the same goods will be produced to make up a batch or run, for example a bakery may bake a limited number of cupcakes. This method involves estimating consumer demand.
Mass production: This method is used when there is a mass market for a large number of identical products, for example chocolate bars, ready meals and canned food. The product passes from one stage of production to another along a production line.
In the food and beverage industry, heat exchangers are often used to reduce or eliminate microbials, thereby making products safe for consumption and extending their shelf life. A heat exchanger is also used to heat or cool products prior to filling, drying, concentration, or other processes.
Certain heat exchanger designs are better suited to products with certain attributes. Qualities like viscosity and particle size can help determine which type of exchanger is best for any given need. Heat exchangers can help meet three of the industry’s biggest challenges: maximizing run times, promoting cleanability, and keeping up with food trends.
- Under deposit cooling water corrosion of tubes
- Process corrosion
- Steam/condensate corrosion
- Process fouling
- Tube testing
- Retubing strategy
- Design improvements.
Three main areas for improvement to minimize future in-service tube failures.
Technologies for inspecting heat exchanger tubes are rapidly changing and continuously improving. Variance in test results depending on both the instrument and operator. The impact of human factors on non-destructive examination (NDE) performance is more prominent with the increased complexity and sophistication of today`s NDE techniques. Root cause analysis of some of the tube failures identified the need for reliable technicians and technologies.
APRIS provides solution to tube inspection problems with important advantages to food & beverage plants by minimizing downtime and improving operational productivity.
- Water Tube (D Shaped) boiler