Applications · Food & Pharma

STATIC MIXER FOR STEAM INJECTION & DIRECT HEATING

Direct steam injection into liquid food products for rapid, uniform heating. Achieves outlet temperature uniformity within ±1°C and eliminates steam hammer.

Gas-Liquid | Direct Heating | Sanitary
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ΔT ±1°C Outlet Uniformity
Key Parameter 1
2–3D Homogenisation
Key Parameter 2
DN25–DN150
Key Parameter 3
Ra ≤0.8 µm
Key Parameter 4
Process Scheme
Cold/Warm Product
Food-Grade Steam
KE Sanitary Mixer
Temperature Transmitter
Hold Tube
Product

Mixing Criteria

Temperature uniformity ±1°C across cross-section at mixer exit. Steam condensate dilution effect must be accounted for in product concentration. Steam: liquid mass ratio typically 5–15%. Steam pressure must be controlled to prevent condensation shock.

Typical Viscosity
0.5–1000 cP (centipoise) (product at inlet temperature)
Reynolds Number (Re)
Reynolds Number (Re) 2,000–100,000 (turbulent)

Material & Special Requirements

Preferred MOC: 316L SS with Ra ≤0.8 µm. 3A/EHEDG certified. Steam nozzle in 316L with tangential entry. Avoid internal welds in contact with product.

Tangential steam injection nozzle eliminates condensation shock (steam hammer). Food-grade steam quality required (boiler feed water treatment). Temperature probe 2–3D downstream. Steam supply pressure regulator immediately upstream.

Recommended Mixer
KE Series — Helical Element
Kenics-equivalent. 180° RH/LH helical elements joined at 90°. Halves striation thickness per element. Works laminar to turbulent. Best general-purpose choice.
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