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Another heat transfer method is the simple sparger. Like the JetCooker™, the sparger heating device relies on the steam from the plant steam supply. Piping from a steam header directs the steam through a sparging nozzle that is located in the process fluid pipe. A common sparging nozzle consists of several holes which allow steam to enter the process fluid and heat it to the desired temperature.

Sparging Drawbacks
Sparging has several disadvantages when compared to the JetCooker:

• Inconsistent steam mixing and heat transfer leading to product inconsistency
• Nozzle clogging which requires maintenance
• Steam hammer leading to process equipment failure
• Imprecise temperature control which translates to higher energy cost

Spargers rely on external modulation by means of a valve to control steam flow and thus process fluid temperature. This type of operation can lead to steam hammer (a result of steam condensing in the system piping) or unit vibration as the steam mixes with the process fluid in the piping or in a tank. Over time, this can contribute to equipment wear and lead to poor performance.

Instantaneous Steam Mixing in a Jetcooker
Another major difference between the Jetcooker and a sparging nozzle can be seen in the mixing process. The Jetcooker utilizes a single nozzle which focuses the incoming steam and accelerates it to a very high velocity (usually sonic velocity) before it comes into contact with the process fluid. This high velocity helps to shear and atomize the incoming process fluid which allows for a more complete, efficient heat transfer. In addition, this type of mixing is particularly useful when cooking starch slurries or mash, in which the high shear can help to break long polymer chains and help to keep viscosity down. A sparging nozzle does not produce the same shear which is utilized by the Jetcooker. As a result, the advantages of high mechanical shear can not be realized with a sparging nozzle.