Coiled tube heat exchanger: The efficient, energy-saving heating and quality guardian in dairy product production

  The entire chain application of spiral tube heat exchangers: Full coverage from raw materials to finished products

Spiral tube heat exchangers play a crucial role in every stage of the dairy product production chain, covering the entire process from raw material processing to the final product.

  In the pre-treatment stage of raw milk, the raw milk needs to be rapidly heated from approximately 4°C to 72-75°C for pasteurization. Spiral tube heat exchangers perform the role of highly efficient heat exchangers here, being able to complete the temperature increase within seconds and reducing the damage to heat-sensitive nutrients.

  The UHT sterilization process is the most demanding heat treatment stage in dairy product production, requiring the product to be maintained at 135-150°C for 2-8 seconds. The unique multi-layer spiral structure of spiral tube heat exchangers provides precise temperature control and uniform heating, ensuring that every part of the product receives the same heat treatment and avoiding local overheating or insufficient heating.

  The temperature control for yogurt fermentation is extremely strict, typically requiring a narrow range of 40-45°C. Spiral tube heat exchangers, with their precise temperature control capability (1°C) and stable heat exchange performance, provide an ideal fermentation environment for lactic acid bacteria, ensuring product quality consistency.

  The processing of ice cream slurry requires heating the mixture to 85°C for pasteurization and then rapidly cooling it to 4°C for aging. Spiral tube heat exchangers perform well in this stage, not only with high processing efficiency but also preventing the slurry with high fat and high sugar content from caking on the heat exchange surface, maintaining the best flavor and texture of the product.