3. Consideration of sequential evaporator operation

3.1 Need to consider the production cycle in evaporator design

The nominal capacity of a plant must be determined by taking into account actual running times and production downtimes (start-ups, washing, maintenance). In particular, start-up and commissioning times must not be neglected. It should be noted in passing that some installations are started up directly on the product, whereas some processes require stabilization on water, or even washing and bacterial decontamination, before moving on to the product. The constraints specific to each product and process determine the start-up mode. It is not uncommon for the start-up procedure (vacuuming, heating, washing, stabilization of flow rates and temperatures) to take more than 3 hours.

Last but not least,...

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Consideration of sequential evaporator operation

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Applications in the food industry

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.