Is there anyone who can teach me the manual calculation method for plate heat exchangers?
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It would be better to be more specific. Add me on QQ: 1406231802, or help me look at the process described below: Steam is used to heat the water, which is then used to heat the yogurt. Yogurt beverage: 1.5 t/h, inlet temperature of 45°C → outlet temperature of 90°C. A plate heat exchanger with a coefficient of heat transfer of br0.25 is to be used. What is the heat exchange area? And how should the process layout be designed?
It is recommended to get a copy of \"Principles of Chemical Engineering\" and take a look at it. Simpler ones are like using a gas stove to boil water. The steam pipe is inserted into the water to directly absorb heat, thereby raising the temperature of the water. Use this hot water to heat dairy products. I’m not sure whether to use batch production or continuous production. If a plate heat exchanger is to be used, will the fats in dairy products cause scaling between the heat exchanger plates? In the case of batch production, there may be more options available. For reference.
I’m not exactly sure about what’s used in sterilization machines; I just want to know how the heat exchange area is calculated