Question:
Which type of heat exchanger is generally used for pasteurization of milk ?
Which type of heat exchanger is generally used for pasteurization of milk ?
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Plate heat exchangers are the industry standard for liquid dairy products because their corrugated plate design maximizes heat transfer and recovery while meeting strict sanitary requirements.
Updated On: Jul 21, 2026
- Double pipe
- Scraped surface heat exchanger
- U-tube
- Plate Heat Exchanger
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Pasteurization requires rapid heating and cooling of milk under precise temperature and time conditions.
Choosing the correct heat exchanger design is critical to maximize heat-transfer efficiency and prevent thermal damage to milk proteins.
Detailed Explanation:
The Plate Heat Exchanger (PHE) is the standard design used for High-Temperature Short-Time (HTST) pasteurization of liquid milk.
PHEs consist of a pack of closely spaced, thin corrugated stainless steel plates clamped together in a frame.
Milk and the heating/cooling media flow through alternate channels between the plates.
This design offers several advantages for milk processing:
1. High Heat Transfer Coefficient: The narrow, corrugated channels create high turbulence at low flow velocities, maximizing heat transfer.
2. Regeneration Efficiency: PHEs allow for highly efficient heat recovery, where hot pasteurized milk is used to preheat incoming cold raw milk, saving up to \(90-95\%\) of the heating energy.
3. Sanitation: PHEs can be easily opened for manual cleaning or sanitized inline using Clean-in-Place (CIP) systems.
Other heat exchangers, like scraped-surface designs, are reserved for highly viscous products (e.g., ice cream mix, margarine), while double-pipe or U-tube designs are not suitable for processing large volumes of liquid milk sanitarily.
Step 2: Final Answer:
A Plate Heat Exchanger is used for pasteurizing milk.
Pasteurization requires rapid heating and cooling of milk under precise temperature and time conditions.
Choosing the correct heat exchanger design is critical to maximize heat-transfer efficiency and prevent thermal damage to milk proteins.
Detailed Explanation:
The Plate Heat Exchanger (PHE) is the standard design used for High-Temperature Short-Time (HTST) pasteurization of liquid milk.
PHEs consist of a pack of closely spaced, thin corrugated stainless steel plates clamped together in a frame.
Milk and the heating/cooling media flow through alternate channels between the plates.
This design offers several advantages for milk processing:
1. High Heat Transfer Coefficient: The narrow, corrugated channels create high turbulence at low flow velocities, maximizing heat transfer.
2. Regeneration Efficiency: PHEs allow for highly efficient heat recovery, where hot pasteurized milk is used to preheat incoming cold raw milk, saving up to \(90-95\%\) of the heating energy.
3. Sanitation: PHEs can be easily opened for manual cleaning or sanitized inline using Clean-in-Place (CIP) systems.
Other heat exchangers, like scraped-surface designs, are reserved for highly viscous products (e.g., ice cream mix, margarine), while double-pipe or U-tube designs are not suitable for processing large volumes of liquid milk sanitarily.
Step 2: Final Answer:
A Plate Heat Exchanger is used for pasteurizing milk.
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