Article | REF: F3004 V1

Evaporation

Authors: Martine DECLOUX, Bernard RÉMOND

Publication date: June 10, 2009, Review date: December 5, 2017

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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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AUTHORS

Martine DECLOUX: Professor of Process Engineering at AgroParisTech
Bernard RÉMOND: Evaporation R&D Manager - GEA Process Engineering France

INTRODUCTION

The first part of this presentation on evaporation [F 3 003] covered the general principles, in particular the determination of data useful for writing balances. This second part [F 3 004] describes the layout of evaporators in order to save energy, the need to take account of sequential evaporator operation, some application examples and, to conclude, the questions to ask when considering the installation of a new evaporator.

If necessary, please refer to the table of notations and symbols on page 2 of [F 3 003] .

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Home Food–Chem–Bio industry processes Unit operations. Chemical reaction engineering Evaporation

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Evaporation

Evaporator classification

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.