Flash Coolers - Revision history

Kodiyath at 07:08, 4 August 2012

2012-08-04T07:08:41Z

← Older revision		Revision as of 01:08, 4 August 2012
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	*-------------------------------------------------></noinclude>		*-------------------------------------------------></noinclude>
	[[File:Flash cooler.jpg\|thumb\|right\|Flash Coolers]]		[[File:Flash cooler.jpg\|thumb\|right\|Flash Coolers]]


	[[File:Flash-recovery-using-a-flash-cooler.gif\|thumb\|right\|Flash recovery using flash coolers]]		[[File:Flash-recovery-using-a-flash-cooler.gif\|thumb\|right\|Flash recovery using flash coolers]]
	The ~~flash cooler~~ system is simple and consists only of a vacuum chamber (the vacuum is created by steam jet vacuum units) into which the concentrate is sprayed. Depending upon the vacuum the concentrate will flash and due to the evaporation, cooling will take place simultaneously resulting in a slight increase of the solids content.		The '''Flash Cooler''' system is simple and consists only of a vacuum chamber (the vacuum is created by steam jet vacuum units) into which the concentrate is sprayed. Depending upon the vacuum the concentrate will flash and due to the evaporation, cooling will take place simultaneously resulting in a slight increase of the solids content.

	Often the required concentrate temperature is lower than the one obtained in the last effect. Flash coolers are recommended instead of naturally passing the concentrate over a cooling surface, such as a plate ~~heat exchanger~~, due to the high viscosity at this stage.		Often the required concentrate temperature is lower than the one obtained in the last effect. Flash coolers are recommended instead of naturally passing the concentrate over a cooling surface, such as a plate [[Heat Exchangers]], due to the high viscosity at this stage.

	The flash cooler is mainly used for whey, where it is especially advantageous, as the cooling takes place instantaneously, thereby avoiding problems with crystallization of the lactose, which would create blockages between the plates.		The flash cooler is mainly used for whey, where it is especially advantageous, as the cooling takes place instantaneously, thereby avoiding problems with crystallization of the lactose, which would create blockages between the plates.

Kodiyath at 12:23, 2 August 2012

2012-08-02T12:23:34Z

← Older revision		Revision as of 06:23, 2 August 2012
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	[[File:Flash cooler.jpg]]		[[Category:Cooling]]{{Knoppen}}
			<noinclude><!------------------------------------------------
			* READ THIS FIRST
			* Only edit this page if you can improve the content.
			* Improper use of this page will lead to permanent banning.
			* Please do not edit the sponsored link on the top right corner.
			* Please start editing this page after the /noinclude
			*-------------------------------------------------></noinclude>
			[[File:Flash cooler.jpg\|thumb\|right\|Flash Coolers]]


			[[File:Flash-recovery-using-a-flash-cooler.gif\|thumb\|right\|Flash recovery using flash coolers]]
	The flash cooler system is simple and consists only of a vacuum chamber (the vacuum is created by steam jet vacuum units) into which the concentrate is sprayed. Depending upon the vacuum the concentrate will flash and due to the evaporation, cooling will take place simultaneously resulting in a slight increase of the solids content.		The flash cooler system is simple and consists only of a vacuum chamber (the vacuum is created by steam jet vacuum units) into which the concentrate is sprayed. Depending upon the vacuum the concentrate will flash and due to the evaporation, cooling will take place simultaneously resulting in a slight increase of the solids content.


	Often the required concentrate temperature is lower than the one obtained in the last effect. Flash coolers are recommended instead of naturally passing the concentrate over a cooling surface, such as a plate heat exchanger, due to the high viscosity at this stage.		Often the required concentrate temperature is lower than the one obtained in the last effect. Flash coolers are recommended instead of naturally passing the concentrate over a cooling surface, such as a plate heat exchanger, due to the high viscosity at this stage.


	The flash cooler is mainly used for whey, where it is especially advantageous, as the cooling takes place instantaneously, thereby avoiding problems with crystallization of the lactose, which would create blockages between the plates.		The flash cooler is mainly used for whey, where it is especially advantageous, as the cooling takes place instantaneously, thereby avoiding problems with crystallization of the lactose, which would create blockages between the plates.

Kodiyath at 17:08, 28 July 2012

2012-07-28T17:08:55Z

← Older revision		Revision as of 11:08, 28 July 2012
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	[[~~Category~~:~~Cooling~~]]~~{{Knoppen}}~~		[[File:Flash cooler.jpg]]
	~~<noinclude><!------------------------------------------------~~
	* READ THIS FIRST
	* Only edit this page if you can improve the ~~content~~.		The flash cooler system is simple and consists only of a vacuum chamber (the vacuum is created by steam jet vacuum units) into which the concentrate is sprayed. Depending upon the vacuum the concentrate will flash and due to the evaporation, cooling will take place simultaneously resulting in a slight increase of the solids content.
	* Improper use of this page will ~~lead~~ to ~~permanent banning~~.
	* Please do not edit the ~~sponsored link on~~ the ~~top right corner~~.
	* Please start editing this page after the /noinclude		Often the required concentrate temperature is lower than the one obtained in the last effect. Flash coolers are recommended instead of naturally passing the concentrate over a cooling surface, such as a plate heat exchanger, due to the high viscosity at this stage.
	* -------------------------------------------------></noinclude>
	~~This page~~ is ~~still empty. If you know something about this product~~, ~~please share your knowledge~~ with ~~others~~.
			The flash cooler is mainly used for whey, where it is especially advantageous, as the cooling takes place instantaneously, thereby avoiding problems with crystallization of the lactose, which would create blockages between the plates.

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