1. Basic data for water, water vapor and solutions

The solutions concerned by concentration in the food industry are most often aqueous solutions. So, before describing the circuits of an evaporator, we have chosen to group together, in the first part, data on water, water vapor and solutions with solutes.

1.1 Water and water vapor characteristics

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1.1.1 Water vapor pressure

It's impossible to talk about concentration by evaporation without returning to the notion of water vapour pressure exerted by water and the phenomenon of boiling....

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Basic data for water, water vapor and solutions

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page Evaporation

Single-acting evaporator and auxiliaries

Also in our database

DECLOUX (M.), RÉMOND (B.) - Évaporation. Agencement des évaporateurs et applications. - [F 3 004] ...

Bibliography

(1) - ALI ADIB (T.), VASSEUR (J.) - Bibliographic analysis of predicting heat transfer coefficients in boiling for applications in designing liquid food evaporators. - Journal of Food Engineering, p. 149-161 (2008).
(2) - AUZENET (E.), CLERC-RENAUD (M.) -...

Norm and standard

Association française de normalisation AFNOR

Gas flow measurement using venturi nozzles under critical conditions. Classification X10. 150. http://www.afnor.fr - NF ISO 9300 - 1990

Digital media

Component plus. Thermodynamic database of pure bodies associated with simulation software developed by ProSim SA.

Websites

ProSim SA http://www.prosim.net

EHEDG Guidelines: European Hygienic Engineering and Design Group (Hygienic design and equipment engineering for the food industry in Europe) http://www.ehedg.fr

Alfa Laval Sas

Regulations

European regulation 1935/2004 (2004). Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 on materials and articles intended to come into contact with food and repealing Directives 80/590/EEC and 89/109/EC. 14 p.