In every situation where a heat exchanger is required, the combination of products and service fluids, application, temperature, and other variables will be different. Understanding these properties ensures the correct heat exchanger is supplied.
The key aspects of product analysis are studying viscosity and flow behaviors. Some of the key measurements include viscosity, density, shear behavior, and thermal behavior.
To ensure the correct heat exchanger is specified, the following measurements are also taken to model the products behavior and calculate key parameters: apparent viscosity; heat transfer coefficient; flow type at different conditions; yield stress; and the way in which a product shears.
It is also important to determine key thermal limits for many food products which include protein denature temperature; starch activation temperature; and Maillard reaction.
Once key parameters are known, they can be used to select the best type of heat exchanger.