SPX FLOW
René J. Nielsen
Global technical sales manager
UHT aseptic technologies & Integrated projects
OUR UHT
SOLUTIONS
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Our UHT Solutions
– UHT Principles
INFUSION
Product into steam
DIRECT UHT
Mix of steam and product
INJECTION
Steam into product
UHT
PROCESSING
TUBULAR HEAT
EXCHANGER
INDIRECT UHT PLATE HEAT
Heat transferred EXCHANGER
SCRAPED SURFACE
HEAT EXCHANGER
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Our UHT Solutions
– Inter-relationship Autoclave region
between B* and C*
in Milk
ISO-line Diagram: B* value = 1
Indirect System
B* = Bacteria kill rate Pasteurization
UHT region
C* = Chemical damage C* value = 1
Direct System
Infusion ESL region
InfusionPlusTM region
Short Holding Time → Low Chemical Damage (Taste & Vitamins), at same Kill rate (B*)
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PLATE HEAT
EXCHANGERS
Indirect Heating
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Plate Heat Exchangers
– Indirect Heating
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STH
TUBULAR HEAT
EXCHANGERS
Indirect Heating
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Tubular Heat
Exchangers
– Indirect Heating
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Tubular Heat Exchangers
– Indirect Heating
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Tubular HE
Multi Tube – CMT / SMT – Manifold
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SDI
INJECTION
Direct heating
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Injection
– Direct Heating
World Class Heating Performance,
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Injection – Direct Heating
World Class Heating
Performance,
Patented Design
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How we match our Customers' Needs
– Product Quality and Consistency & Operational Efficiency
The APV Steam Injector (Well known as the Uperizer):
Injector Features
• Advanced processing: State-of-the-art automation and control, ensuring high
food safety
Product Quality and Consistency
• Silent: Due to the unique design, the Injection head ensures the lowest noise
level known on the market
Operational Efficiency
• Simple: Unique in design with a high degree of mixing efficiency,
resulting in outstanding heating performance, fast heating
Principle of our APV Steam Injector.
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SDH
INFUSION
Direct heating
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Infusion
– Direct Heating
World Class Heating Performance,
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SDH Infusion
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Infusion chamber
Vessel features
• Product distributor: Product distribution in strings => Large surface
• Large steam volume and small product volume
Product Quality and Consistency
• Efficient steam distribution => Optimal heat transfer
• Product temperature accurately controlled via pressure
Operational Efficiency
• Cooling jacket eliminates fouling and foaming
• Efficient deaeration during heating for improved process
Principle of our APV Infusion Vessel.
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How we match our Customers' Needs
– Utility Consumption & Operational Efficiency
Camera HD video surveillance on-line inside Infusion Vessel. Patented Design
Video view up to top nozzle in Infusion. Video view down to bottom in Infusion, 10,000 l/h Infusion plant.
World Class Heating Performance
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Infusion – Direct Heating
Most Common Markets • Plant based drink/milk INFUSION UHT
• Dairy, Beverages, Food, • Coffee whiteners Operating Most groundbreaking development seen within thermal
principle technology for many years: Infusion heating to temperatures
Pharma, Nutritional Drinks
• Yoghurt above 160°C with holding time less than 0.1 second.
Perfect technology to match future consumer demands:
• Baby food
Sterile ESL milk. Same high quality and taste as normal
Most Common HTST processed milk. (High Temperature/Short Time)
Applications • Ice cream mix
Flow rate From 80 – 50,000 l/h at 110 – 157°C
• Milk • Cheese dips
Available Pure-Lac , InfusionPlus , High-Heat Infusion, Instant
series Infusion, Std. Infusion for UHT
• ESL milk • Processed cheese
Options Tubular pre-heat and final cooling, Standard UHT with 3 sec.
• Flavoured milk • Pudding holding. Designed according to 3-A / FDA, EU
• Chocolate milk • Desserts
• Evaporated milk • Sauces
• Cream (whipped & veg.)
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How we match our Customers' Needs
– Food Safety
Holding Tube Patented Design
• Ensures precise holding time for
accurate calculation of B* value.
World Class Heating Performance
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Infusion – Direct Heating
InfusionPlus
• 157°C @ 0.09 sec ESL milk
• (155 C/0.125 sec) ESL milk
• 137°C @ 0.50 sec. ESL milk
• 143°C @ 3.00 sec. UHT milk
Applications
• Milk
• High protein milk
• Cream
• Lotion
• Etc.
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Production Kill-Rate F0-value monitoring and Total Solids meter
Here the Infusion popup box, with both F0-value and Total Solids meter (100% = no change in solids from inlet UHT to outlet UHT)
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Fo-value set point
At low capacity we reduce steril temperature to keep the same Fo-value at reduced capacity
Variable
Sterilizing
Temperature
Setpoint at
reduced
capacities
Target
Fo-value
setpoint here
is Fo=105,9
March 20, 2024
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INFUSION
VS
INJECTION
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Infusion vs Injection Comparison
– Direct Heating Technologies
Infusion UHT Solution Injection UHT Solution
World Class Heating Performance, Patented Design.
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Infusion vs Injection Comparison
– Direct Heating Technologies
Steam Overheating in Infusion & Injection
Infusion UHT Solution Injection UHT Solution
Low Steam Inlet Temperature (144 °C) in Infusion, compared to Injection (165 °C).
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Infusion vs Injection Comparison
– Direct Heating Technologies
Holding Cell between
Infusion & Injection
Injection or Non-SPX
FLOW Infusion
SPX FLOW Infusion
Our “State of the Art” Holding Cell.
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PPS
PILOT UHT
SOLUTIONS
Direct/Indirect Heating
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Pilot UHT – The APV Pilot UHT plant Type SPP
Solutions
Type SPP 1: Tubular heating
Type SPP 2: Additional Infusion heating
Type SPP 3: Additional Injection
Type SPP 4: Additional Instant Infusion
Further, the following typical options can be
integrated:
• Plate heating
• Surface Scrape Heat Exchanger
• Aseptic tank
• Aseptic bag filling
• Laminar flow cabinets
• Others
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New innovation center
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HOW TO SELECT
ASEPTIC UHT
PROCESS
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In many cases, the choice of processing system and technology will be obvious. However, in
HOW TO SELECT other cases there may be more options to choose from.
THE CORRECT Questions to ask include:
ASEPTIC PROCESS 1. What is specification of product to be processed?
2. What are the quality requirements for the finished product?
3. Viscosity of raw and finished product?
4. Specification of particles and fibres (size, shape, concentration)?
5. Acidity of product (low or high)?
6. Requirement for flexibility of operation?
7. Requirement for variable capacity?
8. Requirement for direct or indirect heating?
9. Skills of plant operators?
10. Process energy consumption requirements?
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UHT Solutions
Plate SIH Tubular STH Infusion SDI Injection SDI Instant Infusion Scraped Surface
SII SSHE
Milk, commodity 1 2 5 4 5 5
Milk, premium 3 3 1 1 5 5
Poor raw quality 4 2 1 2 5 5
Heat resistant spores 3 3 2 2 5 5
Flavoured milks:
Easy fouling 3 2 1 2 5 5
Volatile aroma 1 1 3 3 5 5
Difficult to sterilise 3 2 1 1 5 5
Sensitive color 3 3 1 2 5 5
Whipping cream 3 3 1 2 5 5
Stabilised desserts 4 3 1 2 2 2
Cooked cream 2 2 1 2 4 5
Comparison between the most commonly used UHT Solutions rated on a scale from
1 to 5:
1 = Excellent, 2 = Good, 3 = Acceptable, 4 = Possible, 5 = Not recommended
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UHT Solutions
Plate SIH Tubular STH Infusion SDI Injection SDI Instant Scraped
Infusion SII Surface SSHE
Coffee whiteners
Dairy based 1 1 2 3 5 5
Veg. oil based 1 1 3 3 5 5
Fouling, high protein content 4 4 2 3 3 5
Juices:
With pulp and fibers > 1 mm. 4 1 5 5 5 5
With pulp and fibers < 1 mm. 2 1 5 5 5 5
Without pulp & fibers 1 1 5 5 5 5
Yoghurt 1 1 3 4 4 4
Quark 5 5 4 4 2 1
Baby Food 3 3 1 2 1 1
Milk Concentrates 4 4 2 3 1 2
Comparison between the most commonly used UHT Solutions rated on a scale from
1 to 5:
1 = Excellent, 2 = Good, 3 = Acceptable, 4 = Possible, 5 = Not recommended
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UHT Solutions
Plate SIH Tubular STH Infusion SDI Injection SDI Instant Infusion Scraped
SII Surface SSHE
Puddings:
Stabilised, high solids, starch 5 4 2 3 1 2
Stabilised w/ Carrageenan 3 3 2 3 2 3
Soya milk:
Low cost 1 2 4 5 5 5
High quality 3 3 1 2 5 5
Poor quality raw material 4 3 1 2 5 5
Coffee & tea 1 1 4 4 5 4
Soups & sauces 5 2 4 4 1 1
Heat stability 3 3 1 2 2 3
Flexibility 3 3 1 2 1 2
Maintenance 2 1 2 2 2 3
Comparison between the most commonly used UHT Solutions rated on a scale from
1 to 5:
1 = Excellent, 2 = Good, 3 = Acceptable, 4 = Possible, 5 = Not recommended
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COMPARISON
OF UHT
SOLUTIONS
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Comparison of UHT Solutions
• Process and Technical know-how
Low
• Innovation centre – all solutions –
products – run times – etc. SSHE
UHT
• 50 years in UHT and Aseptic, more Tubular
than 1,000 references UHT
Product quality
• Life-time support Plate
UHT
Injection
UHT
Infusion
High UHT
Low Total cost of ownership High
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Comparison
Sterilising Type Process Condition Bacteriological Impact Chemical Impact
Temp. Holding time B* Value Spore kill (log Total β-Lactoglobulin Green
(°C) (S) B* reduction) Denaturation Vitamin
(%) B1
C* value
Infusion Plus 157 0.09 1.29 280 6.3 0.03
Infusion 143 2.00 1.29 204 38 0.13
Injection 140 4.00 1.29 190 54 0.20
Tubular 132 3.00 1.29 99 99 1.73
• Bacteriological and Chemical Impact Comparison between Different Processes
• The speed of reaction by temperature increase is much faster for germ destruction
(factor 10 - 30) then for chemical reactions (factor 2 - 3)
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Comparison of UHT Solutions
Main Advantages and Limitations
Plant type Advantages Limitations References
Gentle and accurate heating Capital cost +300 Infusion
Infusion/ Injection Accurate holding Low regenerative +250 Injection
Superior product quality Culinary steam requirement
Long operation time
High regeneration Lower regenerative vs. plates > 1,000
Tubular Reasonable long running time UHT
Particulates and fibres Higher product degradation
Limited gaskets at product side
Low maintenance cost
High regeneration Particulates or fibres +300
Plate Low space requirement High maintenance (Gaskets)
Low investment cost Low pressure design
Low running cost
Fruit pieces, vegetables, etc. Low regeneration +150
SSHE Very high viscosities Significant product degradation
Low investment cost High maintenance
Low running cost
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THANK YOU
FOR
YOUR ATTENTION.
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