How to improve the heat transfer efficiency of plate heat exchanger for beverage production line

Plate heat exchanger is inter-wall heat transfer type, the cold side of the medium through the plate heat transfer, the medium and the plate direct contact, heat transfer mode for heat conduction and convection heat transfer. The key to improve the heat transfer efficiency of the beverage production line supporting plate heat exchanger is to improve the heat transfer coefficient and logarithmic mean temperature difference.

1. Improve the heat transfer coefficient of the beverage production line supporting the plate heat exchanger, improve the surface heat transfer coefficient on both sides of the plate, reduce the scale layer thermal resistance, can effectively improve the heat transfer coefficient of heat transfer equipment. (1) improve the surface heat transfer coefficient of the plate. As the corrugation of the plate can make the medium produce turbulent flow under small flow rate, which is related to the corrugated structure of the plate and the flow state of the medium. (2) Reduce the thermal resistance of the fouling layer The key to reduce the thermal resistance of the fouling layer of heat exchange equipment is to prevent the fouling of the plate. When the scale thickness reaches 1 mm, the heat transfer coefficient is reduced by about 10%.

Therefore, care must be taken to monitor the water quality at the hot and cold ends to prevent plate fouling and impurities in the water from adhering to the plates.2. Improve the logarithmic mean temperature difference. The flow of heat exchange equipment is countercurrent, downstream and mixed flow. Under the same conditions, the logarithmic temperature difference is the largest when the counterflow, the smallest when the downstream, between the two for the mixed flow type. The way to improve the logarithmic temperature difference is to use counterflow as much as possible, to raise the temperature of the hot side of the medium as much as possible, and reduce the temperature of the cold side of the medium.

Secondly, we also need to determine the location of the import and export pipes: For single process heat transfer equipment, in order to maintain the convenience of the inlet and outlet pipes should be arranged as far as possible in the fixed end side of the heat transfer equipment. The greater the difference in temperature of the medium, the stronger the natural convection of the fluid, the more obvious the impact of the formation of the stagnation zone. Therefore, the inlet and outlet position of the medium should be arranged according to the hot fluid up and down, cold fluid up and down and flow out, in order to reduce the impact of the stagnation zone and improve the efficiency of heat transfer.

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