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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
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
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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The Ultimate Scientific and Technical Reference