Evaporators for Food Applications

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Evaporation Equipments:

Basic Evaporators Consist of following

components:
– A Heat Exchanger to supply Sensible and Latent
heat of evaporation to the feed. In the food
industry saturated steam is usually used as the
heating medium.
– A Separator in which the vapour is separated
from concentrated liquid phase.
– A Condenser to effect condensation of the vapour
and its removal from system. This may be omitted
if the system is working at atmospheric pressure.
Ancillary Equipment: Vacuum Pump
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Open Pan Evaporator:

Batch Type
Heat Transfer is very low
Jacket type Open Pan
Steam Economy is Poor Evaporator
Continuous Stirring is
required to reduce the risk
of burn-on
Vapour
Outer Jacket type heating
is preferred over internal
coil heating Steam in

Application:
Condensate
– Tomato Pulp Concentration
– Soup & Sauce Preparation
– Jam & Confectionary Boiling
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Horizontal Short Tube Evaporator
The Shell carries a bundle of •U value depends upon temp.
internally steam heated horizontal difference, BP Temp. and
tubes & liquid boils outside of tubes. product properties
Tubes are extended across the lower
part of the chamber to give more
disengagement space above the
heater to permit a gravity separation
of liquid droplets carried off with the
vapour.
To reduce entrainment still further
impingement baffles are provided.
The horizontal tubes interface with
the natural circulation of the boiling
liquid and thus minimizing liquid
agitation and results in low overall
heat transfer.
U value :1100-2300 W/m2K
Suited for Non-Scaling, Non-Foaming
and low viscosity liquids
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Thank You