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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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 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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