Tag Archives: Process

Cleanliness with Value Added Water Savings

Tank cleaning technology has advanced as improvements to hygienic standards have changed. As that change has taken place, priority has been placed on cleanliness of equipment and storage tanks, which helps to ensure quality in food products.

Many organizations such as 3-A have developed standards across the food industry specific to cleaning of a tank. Coupled with hygiene is the added task of reducing chemical and water usage. A common acronym that is used with tank cleaning methodologies is TACT which stands for Time, Action, Chemistry and Temperature (see figure 1.) New technology harnesses the time and action portions of the acronym and are displayed in the chart commonly referred to as the sinner circle.

Some of the new technologies include:

Static Spray Balls – Gently sprays cleaning fluid onto the tank walls, enabling the fluid to fall freely down the tank wall and provide uneven cleaning coverage.

Rotary Spray Heads – Has a higher impact force and higher wall shear stress compared to the static spray ball. This reduces cleaning time.

Rotary Jet Heads – By far the most effective tank cleaning technology available today.

Rotary Spray and Jet Heads can provide all the benefits of a static spray ball, but they can also help decrease water usage (see figure 2 and 3.)

For your reference, we have several videos on our YouTube channel that can explain this technology further.

Source: Alfa Laval

 

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Turbidity Monitoring: Recover More Product & Save Money

With constant eyes on profit margins, processors strive to make every dollar count on the processing line. Are you trying to figure out your next continuous improvement project aimed at maximizing profits for your operations? Turbidity monitoring from Anderson-Negele can help to maximize profits while saving money on wasted product going down the drain during cleaning cycles.

How it works:

Turbidity is defined as, “the phenomenon where by a specific portion of a light beam passing through a specific liquid medium is reflected by undissolved particles.” Basically, the sensor acts like a flashlight into the light stream and senses the light that comes back due to being reflected by undissolved particles. For example, purified water would have a very low value of turbidity due to most impurities being removed. However, an ice cream mix would have a high turbidity value because it is largely made up of undissolved particles.

Common applications where constant turbidity monitoring can greatly assist operations include:

Some of these processes can be regulated by a timer or sight from the wash streams that usually go down the drain and produce more wastewater, which also raises costs to the processor. Anderson-Negele offers a line of turbidity sensors to improve product yield and reduce waste. By setting a threshold on a turbidity monitor and relaying it back to a PLC you can put more control on a process and regulate product going down the drain.

Take a look at Nelson-Jameson’s offering of turbidity monitors, or call our Instrumentation Specialists for more information.

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Process Expo 2017

PROCESS EXPO is the largest trade show in North America dedicated exclusively to the global food and beverage industry. Spanning the entire spectrum of the food and beverage industry, tens of thousands of professionals come to this biennial event in search of the latest innovations in food processing and packaging technology for their business.

Come visit us at this year’s show in the North Hall, Booth 2646!

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Process Expo

PE-Logo-Reversed-(CMYK-OT)PROCESS EXPO is the largest trade show in North America dedicated exclusively to the global food and beverage industry. Spanning the entire spectrum of the food and beverage industry, tens of thousands of professionals come to this biennial event in search of the latest innovations in food processing and packaging technology for their business.

Booth# 6520

For more information: http://www.myprocessexpo.com/

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From the Learning Center: Valve Selection

ButterflyValveNelson-Jameson has a wide variety of valves to offer our customers. The following list presents some criteria to help identify a suitable valve for a given application or service:

Fluid Service
The type of fluid, whether it is a gas, liquid, slurry, clean, abrasive, etc… determines the type of valves to be chosen. The chemistry of the fluid service determines the material of construction to be chosen for the valve.

Pressure and Temperature Conditions
Operating pressures and temperature conditions will affect the type of valve and material of construction to be chosen.

Line Size
The line size can be a crucial factor in determining the valve type. For very large pipes, compact valves such as butterfly valves may be chosen at times due to smaller size and weight. Availability of a particular type valve for the chosen line size is also an important factor. All types of valves may not be available for the chosen line size.

Throttling (controlling flow) Characteristics
Only some types of valves offer good throttling characteristics (e.g. globe or diaphragm valves).

Pressure Drop
Larger pressure drops increase the pumping cost. Smaller pressure drops increase the valve cost because a larger valve would be needed.

Special Functional Requirements
The actual function for which the valve is required may allow for special criteria in selecting the valve. For example, if the application requires the valve to open quickly, a ball valve would be a good fit.

Please consider these criteria to select the valve that is right for you. For further assistance, please contact our Process Flow Department at 800-826-8302.

To shop our selection of valves available online, click here.

Source: Engineering Design Encyclopedia

About Our Learning Center
To make informed decisions in the food, dairy and beverage industries, you need to have in-depth product knowledge and a variety of educational resources. Our Learning Center is designed to help you with all that. Visit our Learning Center today!

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