1. Evaporator classification

There are 2 categories of evaporator:

with liquid boiling in the heat transfer zone ;
with heat transfer in the heat exchanger without liquid boiling, followed by separation of the steam emitted in a zone of lower pressure.

1.1 Evaporators with liquid boiling in the exchange zone

Most evaporators in this category are tubular, but there are also plate and scraped-surface evaporators. A distinction is made between "climbing" evaporators, in which the liquid rises naturally in the tubes as a result of vapor emission, and "descending" evaporators, in which the liquid is fed to the top of the evaporator.

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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.