Overview
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ABSTRACT
In the food industry, an intermediary stage of concentration by evaporation is often necessary to transform products. Several types of evaporators which allow for achieving such a process. For an optimal use of these tools, the knowledge of the physical principles of evaporation and a sound mastery of the characteristics and operation of such machines are required. This article presents the two main types of evaporators by detailing their characteristics and their operating principles. The major arrangement modes of evaporators are also dealt with, together with the energy savings achieved. To conclude, practical cases in the agrifood sector (milk, fruit juice, alcohol, etc.) are explained in order to provide examples of choices made according to the products used and constraints.
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Read the articleAUTHORS
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Martine DECLOUX: Professor of Process Engineering at AgroParisTech
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Bernard RÉMOND: Evaporation R&D Manager - GEA Process Engineering France
INTRODUCTION
The first part of this presentation on evaporation
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Evaporation
Also in our database
Bibliography
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
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.
Directory
Main evaporator suppliers
Alfa Laval Sas http://www.alfalaval.com [email protected]
Anhydro France
APV France
FIVE CAIL http://www.fivescail.com...
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