Lect Notes Evapo
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Karthiha KarthigesuLect Notes Evapo
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Karthiha KarthigesuEvaporation and
concentration
D15C001M14
Introduction
• The unit operation (evaporation) defined as the
vaporization of a volatile solvent by ebullition to
increase the concentration of essentially non-volatile
components (water) of a solution or suspension.
Or
• Evaporation, or concentration by boiling, is the partial
removal of water from liquid foods by boiling off water
vapour.
Or
• The removal of water to produce a more concentrated
liquid – evaporation
The main objectives of evaporation in
the food industry are:
• Mass and volume reduction, resulting in reduced cost of
packaging, transportation and storage
• Preservation, by reduced water activity
• Pre-concentrate foods (eg: fruit juice, milk and coffee) prior
to drying, freezing or sterilization, crystallization (sugar, citric
acid)
• Building a desired consistency (jams and jellies, tomato
concentrates, ketchup).
• Most food liquids have relatively low solids contents.
• whole milk - 12.5% total solids,
• fruit juice - 12% total solids
• sugar beet extract - 15%
• coffee extract (from ground roasted beans) - 25%.
• To increase the solids content, ‘‘boil off’’ or evaporate
some of the water by the application of heat.
• Evaporation is not the only way to concentrate liquid
foods.
• Alternative concentration processes are;
• reverse osmosis/ membrane separation
• osmotic water transfer
• freeze concentration
• Examples of evaporated food products are:
• Evaporated milk, syrups, and various fruit juice concentrates,
tomato or garlic pastes etc.
Theory
• During evaporation, sensible heat is transferred from
steam to the food, to raise the temperature to its
boiling point.
• Latent heat of vaporization is then supplied by the
steam to form vapour, which leave the surface of the
boiling liquid.
• The rate of evaporation is determined by;
• The rate of heat transfer into the food
• The rate of mass transfer of vapour from the food.
• Where:
• m – mass transfer rate (kg/s)
• X – solid fraction
• h - specific enthalpies (J/kg )
Heat and mass balances
• Used to calculate the degree of concentration,
energy use and processing times in an evaporator.
Mass balance:
Heat balance:
• Q = 𝒎𝒔 𝑳𝒔 = 𝒎𝒇 𝑪𝒇 (ϴ𝒃 -ϴ𝒇 ) + 𝒎𝒗 𝑳𝒗
• The rate of heat transfer across evaporator walls
and boundary films is found by;
• Q = UA(ϴ𝒔 -ϴ𝒃 )
• U: convective heat transfer coefficient (W𝑚2 /K)
• Q: heat transfer rate (W or J/s)
• The basic factors that affect the rate of evaporation
are the:
• rate at which heat can be transferred to the liquid,
• quantity of heat required to evaporate each kg of water
• maximum allowable temperature of the liquid
• pressure at which the evaporation takes place
• changes that may occur in the foodstuff during the
course of the evaporation process.
• Important practical considerations in evaporators
are the:
• maximum allowable temperature, which may be
substantially below 100ᵒC
• promotion of circulation of the liquid across the heat
transfer surfaces, to attain reasonably high heat transfer
coefficients and to prevent any local overheating
• viscosity of the fluid which will often increase
substantially as the concentration of the dissolved
materials increases
• tendency to foam which makes separation of liquid and
vapour difficult
Effect of Evaporation on Food
Quality
Thermal effects:
• During evaporation, foods are susceptible to thermal
damage, depending on the t-T profile of the process.
• Short residence times and low boiling temperatures
(vacuum evaporator)- good retention of sensory and
nutritional qualities.
• But, too low evaporation temperature may result in longer
residence time
• high temperature–short time evaporation results in better
retention of the lycopene pigment in tomato juice
• Examples of thermal damage types associated with
evaporation:
• Non-enzymatic (Maillard) browning
• Induction of ‘cooked taste’ in fruit juices
• Loss of carotenoid pigments (e.g. lycopene in tomato
juice)
• Protein denaturation (milk).
• Discoloration: Increase in solids concentration, & the
reduction in aw promotes chemical changes (Maillard
browning).
• Eg: in most fruit juices (particularly in citrus products)
• Loss of ‘fresh’ taste and induction of ‘cooked taste’ due to
the formation of precursors of dark pigments in non-
enzymatic browning.
• Eg: in most fruit juices (tomato, citrus, apple and grape
juices).
• A comparison of nutrient losses in milk preserved by
evaporation and UHT sterilization;
• Vitamins A and D and niacin are unaffected.
Loss of volatile flavor components:
• Natural aromas are complex mixtures of volatile organic
compounds (alcohols, aldehydes, ketones, esters, phenolic
substances, terpenes etc.).
• Loss of aroma compounds that are more volatile than water
- Reduces the sensory characteristics
• Eg: loss of flavor or aroma in fruit juices, coffee extract
• Loss of volatiles is not always undesirable.
• Loss of unpleasant volatiles/ Deodorization - improves the
product quality (cocoa, milk & cream).
Evaporators in the Food Industry
• Evaporators consist of:
• Heating source: heat exchanger (calandria)
• Vapor chamber
• Condenser
Open pan batch evaporator:
Vacuum pan evaporator:
1. Single-effect Evaporation
weight-fraction solute: wf
mass flow rate: mf
2. Multiple Effect Evaporation
Forward-feed triple-effect evaporator
The End
