Inhibited Glycols Fit for Food

Food industry applications suitable for inhibited glycol heat transfer fluids include chilling and freezing food and beverage products, especially for immersion freezing, cooling of liquid foods and fermentation cooling.

According to Dow Chemical Co., Midland, Mich., a manufacturer of heat transfer fluids, inhibited glycols can enhance process efficiency, extend equipment life and improve overall economy while contributing to greater system cleanliness and safety.

The following characteristics help explain why glycols are so widely used in the food industry.

Very low acute oral toxicity of propylene glycol, which is similar to glycerin. Ethylene glycol is of moderate acute oral toxicity.
Good heat transfer and freeze protection with low volatility.
Costly corrosion combated in heat transfer systems, when properly formulated with inhibitors.
Practically odorless and colorless, although they sometimes are dyed for easy detection of system leaks.
Glycol/water solutions (up to 80 percent glycol) are not considered flammable. They have no flashpoints when tested under the Tag closed-cup method.

For information on Dow's heat transfer fluids, visit www.dow.com/heatttans/.

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Avoiding scale, corrosion and microbiological growth — all of which diminish effective heat transfer — is the focus of any water treatment approach for water-contacted process heating and cooling equipment.