Proper ingredient transfer devices are vital to maintain optimal efficiency and high product quality while balancing operating costs. Food and beverage processors possess a difficult task making buying choices when setting up new gear or improving outdated gear. A 4-ingredient formula exists to select the right pump technology for food and beverage applications.
Food and drink processing has an abundance of alternatives for materials working. The options can appear frustrating for customers, from the industry’s new twin attach pumping systems, the dependable rotary lobe pumping systems, the adaptable electric and air-run diaphragm pumping systems, the powerful piston pumping systems, etc. There is a configuration available in the market to meet a user’s requirements. The following considerations will steer customers within the right direction.
1. Stream Rate
The volume flow rate is determined by multiplying material speed and tubing dimension to determine gallons/liters each minute.
Identifying stream rate is critical in selecting the ideal water pump. A pump that is not big enough for the application will operate as well hard or too hot, which may cause pump failure. A pump which is too big will get bigger buy and operating costs. As a general rule, pumps should operate at 30 % to 60 % of maximum capacity. This decreases unneeded put on as a result of higher speeds and enables long term growth or process capabilities if needed. This keeps real for rotary lobe, diaphragm, twin screw, sine pumps, and just about any other pump that may be placed in an application.
2. Item Characteristics
Liquid viscosity is regarded as the concerning characteristic to pump operators. The above stream rate performance rating for pumping systems will decrease with material viscosity. Most pumping systems are rated for optimum stream rate with water at 1 centipoise (cP). Most food components are thicker than water, decreasing maximum productivity anywhere from 5 % to over 25 percent performance reduction. Usually, centrifugal pumps are used for lower viscosity fluids and pumps such as piston, lobe, diaphragm and others are used for greater viscosity fluids.
Material viscosity will impact how well the water pump can load materials into the inlet in the pump as well as output. Lobe pumping systems usually do not produce significant inlet suction and have a tough time priming higher viscosity fluids. Electrical or pneumatic diaphragm pumping systems and peristaltic pumps can load high viscosity materials to the water pump with all the suction they create. In the event the material’s viscosity surpasses 100,000 cP, a ram unit will be required to apply downward stress to material into the water pump when unloading from containers.
Material abrasiveness can wear out pump components easily, particularly when using centrifugal-design pumps, which in turn causes greater repair costs. Material with high sugars content will quickly break down components compared to many other materials. Lobe pumps will occasionally use specialty materials and films to properly handle this improved abrasion but can still battle with seeping rotary closes and rotor put on over time. Diaphragm pumps, which tend not to employ a rotary seal or revolving components, handle harsh materials much simpler compared to the tight tolerances needed in lobe pumping systems.
In applications like tomato plants, pie tooth fillings, ricotta cheese, meats and chicken, customers should know about materials shear. Diaphragm, peristaltic and sine pumping systems are gentle on components and will not shear the fabric becoming motivated like a centrifugal, lobe, twin attach or some other rotary-design pump. This is very important for customers in whose products are affected by shear and heat in which it can modify the final product made by the gear.
Customers should be aware of any solids or contaminants in the material becoming transmitted. Meals components including salsa, fruit fillings yet others have large-sized bits of food inside the liquid. Diaphragm pumps with flapper inspections and peristaltic pumps are designed to handle solids upwards of 4-plus in . in diameter. Rotary pumping systems can handle some solids, although not of the substantial dimension and quite often harm particles and degrade the material due to the pump design and working velocity.
3. Building Materials
Guaranteeing the pump components are suitable for the ingredient being transferred can keep the pumping systems working for any long time. Most sanitary pumping systems are made with stainless-steel, but all use some sort of elastomer seals which can be much more vunerable to compatibility problems. In the meat and chicken company, numerous elastomers tend not to hold up well to pet body fat and oils within the material.
Pump building and elastomers should also be suitable for the facility cleaning options and clean-in-location (CIP)/clean-out-of-location (COP) requirements. Numerous faults happen when a pump elastomer or seal is atazyc with the food ingredient but cannot handle the caustics employed to clear the gear.
Water pump clean-ability and plant cleaning methods should be considered to pick the right water pump. Does the center need a pump that is capable of being cleaned set up rather than removed? This may direct users toward rotary lobe or other rotary pumps intended for CIP capability. Diaphragm pumps can be washed in position but are material dependent. Many vegetation are now using vapor-in-location cleaning-which means all pump elements must endure the extreme vapor temperatures operate with the pumping systems.