Equipments

EVAPORATOR

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Dairy products
Fruits and vegetables
Beverages

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Extraction/separation
Thermal processes

Description

Water (or a portion of water) of the product to concentrate is removed by boiling. To maintain the organoleptic and nutritional qualities of the product, the boiling temperature is lowered around 50^oC by vacuum in the system. Indeed, the product is heated by circulating in a heat exchanger where the hot water is the heating fluid and therefore the liquid water of the product is transformed into steamed water molecules. These are condensed in a second heat exchanger where the refrigerant fluid is cooled water. Finally, the condensed water is collected in a graduated cylinder for estimating the concentration factor.

Application(s)

Concentration juice, protein and various liquids.

Specifications