Equipments

ROTOVAP EVAPORATOR

Food sectors:

Dairy products
Fruits and vegetables
Beverages

Processes:

Thermal processes
Extraction/separation

Description

Water (or a portion of the water) or the solvent of the product to concentrate is removed by boiling. To maintain the organoleptic and nutritional qualities of the product or to concentrate a compound sample, the boiling temperature is lowered around 50°C by vacuum in the system. Indeed, the product is heated in a rotary flask in which the hot water in the basin is the heating fluid and therefore the liquid or solvent of the product becomes steamed water molecules. These are condensed in a second heat exchanger where the refrigerant fluid is cold water. Finally, the condense is collected in a graduated flask for estimating the concentration factor. Can be used with solvents such as ethanol or others.

Application(s)

Various concentration of extracted compound.

Specifications