Evaporators are used widely in the food industry to concentrate foods through the removal of water. There are several types of evaporators that operate using different mechanisms, but they all work to boil a liquid and remove the vapor, leaving a more concentrated solution. Single effect evaporators use a single heating and evaporation section, while multiple effect evaporators allow vapor from one chamber to heat the next, improving efficiency. Common applications in food processing include concentrating fruit and vegetable juices, dairy products, and syrups to reduce weight and volume before further processing.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
The detailed description on theory of dryer, mechanism of drying and stages of drying. Water activity, types of dryers used in food processing industry, concept of osmotic dehydration of foods is discussed.
PEELING AND ITS TYPES ARE BEEN COVERED IN THIS TOPIC
IT COVERS ABOUT :
PEELING BY HAND,MECHANICAL PEELING,ABRASIVE PEELING,FLAME PEELING,HOT WATER PEELING,FLASH STEAM PEELING,LYE PEELING
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Design Of Freezing Equipments in Food Industry.Shahnaz Mol. S
Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. Food freezing equipments can be classified depending on the heat transfer medium
spray drying is technology widely used in milk powder and coffee powder manufacturing industry because of its working principle and technology involved..
This presentation contains all information on mixing and different mixing equipment used in food industry. The different equipment includes those for solids, liquids and semi solids. It consist of tumbling mixers, rotational screw mixers, agitators, impellers, paddle mixers, planetary mixers and so much more.
PEELING AND ITS TYPES ARE BEEN COVERED IN THIS TOPIC
IT COVERS ABOUT :
PEELING BY HAND,MECHANICAL PEELING,ABRASIVE PEELING,FLAME PEELING,HOT WATER PEELING,FLASH STEAM PEELING,LYE PEELING
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Design Of Freezing Equipments in Food Industry.Shahnaz Mol. S
Freezing, or solidification, is a phase transition in which a liquid turns into a solid when its temperature is lowered below its freezing point. Food freezing equipments can be classified depending on the heat transfer medium
spray drying is technology widely used in milk powder and coffee powder manufacturing industry because of its working principle and technology involved..
This presentation contains all information on mixing and different mixing equipment used in food industry. The different equipment includes those for solids, liquids and semi solids. It consist of tumbling mixers, rotational screw mixers, agitators, impellers, paddle mixers, planetary mixers and so much more.
Objectives
Applications and factors influencing evaporation
Differences between evaporation and other heat process
Principles, construction ,working, uses, merits and demerits of :
-Steam jacketed kettle
-Horizontal tube evaporator
-Climbing film evaporator
-Forced circulation evaporator
-Multiple effect evaporator
-Economy of multiple effect evaporator
Single and multiple effective evaporator (mee)Sumer Pankaj
A multiple-effect evaporator, as defined in chemical engineering, is an apparatus for efficiently using the heat from steam to evaporate water.[1] In a multiple-effect evaporator, water is boiled in a sequence of vessels, each held at a lower pressure than the last. Because the boiling temperature of water decreases as pressure decreases, the vapor boiled off in one vessel can be used to heat the next, and only the first vessel (at the highest pressure) requires an external source of heat. While in theory, evaporators may be built with an arbitrarily large number of stages, evaporators with more than four stages are rarely practical except in systems where the liquor is the desired product such as in chemical recovery systems where up to seven effects are used.
The multiple-effect evaporator was invented by an African-American inventor and engineer Norbert Rillieux. Although he may have designed the apparatus during the 1820s and constructed a prototype in 1834, he did not build the first industrially practical evaporator until 1845. Originally designed for concentrating sugar in sugar cane juice, it has since become widely used in all industrial applications where large volumes of water must be evaporated, such as salt production and water desalination.
Multiple effect evaporation commonly uses sensible heat in the condensate to preheat liquor to be flashed. In practice the design liquid flow paths can be somewhat complicated in order to extract the most recoverable heat and to obtain the highest evaporation rates from the equipment.
Multiple-effect evaporation plants in sugar beet factories have up to eight effects. Six effect evaporators are common in the recovery of black liquor in the kraft process for making wood pulp.
The presentation consists of the introduction, basic terms, and different types of ideal cycles of refrigeration,
1. Introduction to refrigeration
2. Necessity and applications
3. Unit of refrigeration and C.O.P.
4. Types of ideal cycles of refrigeration
a) Bell Coleman cycle
b) Open and dense air systems
5. Boot strap Air refrigeration system
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Explore the innovative world of trenchless pipe repair with our comprehensive guide, "The Benefits and Techniques of Trenchless Pipe Repair." This document delves into the modern methods of repairing underground pipes without the need for extensive excavation, highlighting the numerous advantages and the latest techniques used in the industry.
Learn about the cost savings, reduced environmental impact, and minimal disruption associated with trenchless technology. Discover detailed explanations of popular techniques such as pipe bursting, cured-in-place pipe (CIPP) lining, and directional drilling. Understand how these methods can be applied to various types of infrastructure, from residential plumbing to large-scale municipal systems.
Ideal for homeowners, contractors, engineers, and anyone interested in modern plumbing solutions, this guide provides valuable insights into why trenchless pipe repair is becoming the preferred choice for pipe rehabilitation. Stay informed about the latest advancements and best practices in the field.
Industrial Training at Shahjalal Fertilizer Company Limited (SFCL)MdTanvirMahtab2
This presentation is about the working procedure of Shahjalal Fertilizer Company Limited (SFCL). A Govt. owned Company of Bangladesh Chemical Industries Corporation under Ministry of Industries.
Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
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Saudi Arabia stands as a titan in the global energy landscape, renowned for its abundant oil and gas resources. It's the largest exporter of petroleum and holds some of the world's most significant reserves. Let's delve into the top 10 oil and gas projects shaping Saudi Arabia's energy future in 2024.
Welcome to WIPAC Monthly the magazine brought to you by the LinkedIn Group Water Industry Process Automation & Control.
In this month's edition, along with this month's industry news to celebrate the 13 years since the group was created we have articles including
A case study of the used of Advanced Process Control at the Wastewater Treatment works at Lleida in Spain
A look back on an article on smart wastewater networks in order to see how the industry has measured up in the interim around the adoption of Digital Transformation in the Water Industry.
1. Application Of Evaporator/Evaporation in food processing or in food industry
Assignment
Advanced Food Process Engineering( FEM2009)
Submitted by :-
Usman khan
M-Tech Processing and Food Engineering
Enrollment No.- FC1044 Submitted to :-
Er. Faizan Ahmed
Assistant Professor
Department Of P.H.ET
2. Contents
What is Evaporation?
What is Evaporator?
Equipment/Types of Evaporator
Methods Of operation of Evaporator
Application Of Evaporator In Food Industry
3. Evaporation
Evaporation may be defined as the vaporization of a
volatile solvent by ebullition to increase the
concentration of essentially non-volatile components
of a solution or suspension.
In Evaporation, the vapour from a boiling liquid
solution is removed and a more concentrated solution
remains or removal of solvent ( Water) from an
aqueous solution by the action of heat.
4. Evaporation
It increases the solids content of a food and hence
preserves it by a reduction in water activity.
Evaporation is used to pre-concentrate foods (for
example fruit juice, milk and coffee) prior to drying,
freezing or sterilisation and hence to reduce their
weight and volume.
5.
6. Evaporator
An evaporator is a device in a process used to turn
the liquid form of a chemical substance such as
water into its gaseous-form/vapor.
The liquid is evaporated, or vaporized, into a gas
form of the targeted substance in that process.
Most of the industrial evaporators have tubular
heating surfaces.
The tubes may be horizontal or vertical, long or
short .
The liquid may be inside or outside the tubes.
7. Evaporator
The selection of an evaporator should include the
following considerations:
Operating capacity (as kilograms of water removed
per hour)
Efficiency of the evaporator (Unit of water
evaporated per unit steam used).
Degree of concentration required (as percentage of
dry solids in the product)
Heat sensitivity of the product in relation to the
residence time and temperature of evaporation
8. The requirement for facilities to recover
volatiles
Ease of cleaning
Reliability and simplicity of operation
Size of the evaporator in relation to its capacity
Capital and operating costs in relation to
capacity and product quality (Mannheim and
Passy, 1974).
9. Equipment/Types of Evaporator
1. Open kettle or pan
2. Horizontal-tube natural circulation evaporator
3. Vertical-type natural circulation evaporator
4. Long-tube vertical-type evaporator
5. Falling-film-type evaporator
6. Forced-circulation-type evaporator
7. Agitated-film evaporator
8. Open-pan solar evaporator
10. Open Kettle Or Pan Evaporator
The simplest evaporator
consists of an open pan
or kettle in which the
liquid is boiled.
The heat is supplied by
condensation of steam in
a jacket or in coils
immersed .
11. Horizontal tube Evaporator
Steam is passed through the horizontal
tubes,which are immersed in a pool of liquid to
be evaporated.
Heat transfers through the tubes and the solvent
evaporates.
Concentrated liquid is collected.
12. Construction And Working-
Construction- Large cylinder body with doomed shaped at
the top and bottom, made of Cast iron or plate steel.
Stainless steel tubes are used in steam
Working - Feed is introduced into the evaporator untill the
steam compartment is immersed.
The horizontal tubes recieves the heat and conduct it to the
liquid.
The feed absorbs heat and solvent gets evaporated.
Uses- Best suitable for non-viscous solution Eg- Cascara
extract
14. Falling Film type Evaporator
In a falling film evaporator, the liquid is fed
at the top of the tubes in a vertical tube
bundle.
The liquid is allowed to flow down through
the inner wall of the tubes as a film.
As the liquid travels down the tubes the
solvent vaporizes and the concentration
gradually increases.
Vapor and liquid are usually separated at the
bottom of the tubes and the thick liquor is
taken out.
15. The falling film evaporator is largely used
for concentration of fruit juices and heat
sensitive materials because of the low holdup
time.
The device is suitable for scale forming
solutions as boiling occur on the surface of the
film.
Pressure drop (up to 100 psig ), measured with a
pressure gauge at the entrance of the preheater.
16.
17. Advantages Of Falling Film Evaporator
The material passes through One time, and the heating time is
short , which can prevent thermal decomposition.
Continuous operation, high effective time utilization rate of the
equipment.
Low cooling water consumption.
High heat transfer coefficient and good heat transfer
performance.
Can be used for materials with higher solid content and
viscosity.
Aroma recovery system can be added into the evaporator when
producing apple or orange concentrated juice processing line.
18. Agitated Thin Film Evaporator
Agitated thin film evaporator consists of a vertical steam-
jacketed cylinder and the feed solution flows down as a film
along the inner surface of large diameter jacket .
Liquid is distributed on the tube wall by a rotating assembly
of blades mounted on shaft placed coaxially with the inner
tube.
The blades maintain a close clearance of around 1.5 mm or
less from the inner tube wall.
The main advantage is that rotating blades permits handling
of extremely viscous solutions.
The device is suitable to concentrate solutions having
viscosity as high as up to 100 P.
19.
20. Method Of Operation Of Evaporators
Single Effect Evaporators
Multiple Effect Evaporators
21. Single Effect Evaporators
The typical Evaporator is made up of three
function section .
The Heat Exchanger
The Evaporating section- Where liquid boils
and evaporates.
Separator- In Which vapor leaves the liquid and
passes off to the condenser or the other
equipment.
In many Evaporators all these three sections
are contained in a single vertical cylinder
23. Construction Of Single Effect Evaporator
In the centre of cylinder there is steam heating
section, with pipe passing through it in which the
Evaporating liquors rise .
At the top of the cylinder the baffles which allow the
vapors to escape but check liquid droplets which may
accompany the vapors from the liquid surface.
This type of Evaporator which may be called
conventional evaporator.
24. Mechanism Of Single Effect Evaporator
In the heat exchanger section, called a Calandria
in this type of Evaporator, Steam condenses in
the Jacket and the liquid being evaporated boils
on the inside of the tubes and in the space above
the upper tube plate.
The circulation of liquids greatly affects
evaporation rates but circulation rates and pattern
are very difficult to predict in any detail.
As evaporation proceed, the remaining liquors
become more concentrated and because of this
the boiling temperature rise.
25. Mechanism of Single Effect Evaporator
The rise in temperature of boiling reduces the
available temperature drop, Assuming no change
in the heat source . And so the total rate of heat
transfer will drop accordingly.
Also the Viscosity of liquid will increase often
quite sabstantially , this affects circulations and
heat transfer coefficients leading again to lower
rates of boiling.
26. Multiple Effect Evaporator
The method of increasing the evaporation per kilogram
of steam by using a series of evaporators between steam
supply and condenser is known as multiple-effect
evaporation.
Multi effect Evaporation system is based on repeated
use of the water vapors from one evaporation unit
(effect) to heat the next effect, which operates at a lower
pressure.
Thus 1Kg of steam can evaporate more water,
depending on the number of effects and the operating
pressure.
In case of a tripple-effect evaporator, if the first effect is
operating at atmospheric pressure, then the second and
third effect operate under vacuum.
27.
28. Application Of Evaporator In Food Industry
Evaporators are used in a wide range of process.
Including pharmaceuticals, Foods beverages,
Juices, dairy industry, sugar syrups, pulp and
paper, chemicals, polymers and resins, inorganic
salts, acids, bases, and a variety of other
materials.
29. Fruits and Vegetables
Fruits puree (Grapes,Apple,Cherry)
Grape juice, Blueberry juice.
Beetroot juice, Lime juice,Carrot Juice.
Pear juice,Passion fruit juice,Pineapple juice
Acerola juice, Mango juice, Coconut juice
Orange juice, Citrus Juice, Other Vegetable juice