In-line steam heats slurries more efficiently. (direct steam-injection heaters): An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1992. The length of the article is 514 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Armour Food Ingredients Co discovered that newly installed sanitary in-line heaters are much more effective in their blending stations than the steam sparging method previously used. The food processor, a specialist in spray-dried specialty foods, found that the heaters have improved product quality and eliminated sparging equipment problems. The heaters work by direct steam-injection which improves steam distribution and avoids uneven blending. Blending station capacity has increased about 15% according to Quality Control Director Donald Bonzo.

Citation Details
Title: In-line steam heats slurries more efficiently. (direct steam-injection heaters)
Author: Robert M. Sperber
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n2 Page: p96(2)

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