Applications · Food & Pharma

STATIC MIXER FOR SUGAR SYRUP HEATING & INVERSION

Heating of high-Brix sugar syrups (60–80 Brix) in jacketed pipes for inversion, sterilisation, and processing. Viscosity can reach 50,000 cP (centipoise) at 20°C.

High Viscosity | Laminar | Heat Transfer
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1,000–100,000 cP (centipoise) Viscosity
Key Parameter 1
KE-E Edge-Sealed
Key Parameter 2
DN25–DN150
Key Parameter 3
Uniform Temperature
Key Parameter 4
Process Scheme
Cold High-Brix Syrup
Steam (Jacket Utility)
KE-E Jacketed Mixer
Hot Syrup
Inversion Reactor

Mixing Criteria

KE-E edge-sealed mandatory — wall clearance in standard KE allows viscous bypass, negating heat transfer benefit. 8–15 elements to achieve target delta-T. Jacket temperature <160°C to prevent caramelisation (sucrose degrades at >160°C). Reynolds Number (Re) <100 throughout.

Typical Viscosity
1,000–50,000 cP (centipoise) (Brix-dependent at operating temperature)
Reynolds Number (Re)
Reynolds Number (Re) <100 (creeping laminar)

Material & Special Requirements

Preferred MOC: 316SS (food grade). Jacketed housing rated for steam pressure. All surfaces food-grade Ra ≤0.8 µm if downstream of final heat treatment.

KE-E edge-sealed ONLY — any wall clearance negates heat transfer. Steam jacket: pressure-rated with condensate trap and vent. Heat-traced inlet and outlet pipework to prevent solidification. Crystallisation risk if temperature drops — emergency flushing connection.

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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