When processing milk and juice, the food industry is required to maintain high standards of hygiene. This includes keeping the number of microbes at a minimum during the whole process so that there is no risk to the consumer. Heat exchangers are used in numerous steps throughout the process. In spite of the fact that the large surface in the heat exchangers cools down the heated, liquid foodstuffs again quickly, microbes can remain stuck in the numerous grooves and recesses of the heat exchanger, persistent biofilms can form or sticky residues accumulate. As a result, heat exchangers must be cleaned at regular intervals using aggressive chemicals. Now the INM – Leibniz Institute for New Materials is introducing new nano-coatings that reduce the effort required for cleaning heat exchangers. In these new coatings, the research scientists combine antiadhesive and antimicrobial qualities. Heat exchangers coated with these paints require intensive cleaning far less often.
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