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