Abstract
Evaporators are commonly used to concentrate foods by using heat to evaporate water from the food. As the liquid is concentrated, its boiling point is elevated. Using low pressure, boiling of liquid foods (such as juices) is carried out at low temperatures and the heat labile food attributes are preserved. Different types of evaporators are used in the food industry including batch-type, natural circulation, rising-film, falling-film, rising/falling-film, and agitated thin-film evaporators. Heat and mass balances are used in calculations to design single- and multiple-effect evaporators. Steam economy gives an indication of the process efficiency. Vapor recompression systems such as thermal recompression and mechanical vapor recompression are useful in minimizing energy use.
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