Evaporator is used for condensation of whole and skim milk in production of canned milk products, whey, juices and other liquids.

The purpose of evaporation is concentration of non-volatile solids of the condensed liquids by the removal of water from it by evaporation. During evaporation the ratio between individual components of the liquid is preserved. The driving force for evaporation is the temperature difference between heating medium (heating steam) and boiling of the concentrated product.

Steam vapor is used for heating the liquid to the boiling point and is called heating or primary steam unlike secondary steam that is generated from the evaporated product. Evaporation occurs during boiling, i.e. in conditions where the steam pressure of the product is equal to the pressure in the working capacity of the main body (housing) of evaporator.

Evaporation is carried out under the excess pressure and under vacuum. At the excess pressure of secondary steam has high temperature that allows it to be used for heating in various heat exchangers operating under less pressure. In this case, the efficiency of evaporator increases, but increase in temperature and pressure of secondary steam increases the consumption of heating steam and cost of the plant.

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