DIGIVU Combined Blogs » Equipment Descriptions

Freeze Concentration – Equipment Series

admin — Mon, 02 Jan 2012 12:13:27 +0000

A while back I wrote about pressure processing which was driven by the “fresher flavour” of juice that is not heated. Freeze concentration is driven by the same quality concerns and is an alternative to concentration by boiling off water.

click the image to visit the website

This article from the Institute of Food Technologists covers freeze concentration in a few pages giving information on the process and discussing the advantages and disadvantages of the technology

Interesting is that the energy needed to melt a kg of ice is several times lower than that required to evaporate a kg of water. In these days of high energy costs and carbon footprints this would seem to be an advantage. However, the freeze concentrator can not be run in mutiple effect plants which allows an evaporator with sufficient effects to use almost the same energy.

Even more disadvantageous, is that the freeze concentrator is often unable to reach the concentration required and a thermal evaporator has to be used as a finisher.

Cleaning Process Vessels in Place – Free Online Information

admin — Fri, 11 Nov 2011 14:46:14 +0000

The cleaning of tanks and other process vessels is a large part of the effort required to ensure a quality product. As well as the food safety considerations products with uncontrolled microbial load will be inconsistent in quality and quicker to spoil.

click the image to visit the website

This website provides useful information on tank cleaning, starting with the need for cleaning and comparing 5 methods of tank cleaning. The fact that this is the website of GAMJET a commercial company does not distract from the usefulness of the information.

Milk Pateurisation – Free Online Technical Informatin

admin — Thu, 07 Jul 2011 12:52:44 +0000

This simple 9 page website discusses and explains the process of pateurisation, the equipment used and the need for the pasteurisation of milk.

from: University of Guelph
(click image for full story online)

The paper first defines the need for pasteurisation as being to protect public health and to manage the selflife of dairy products.

It then defines pasteurisation conditions and describes the processes and equipment required to run pasteurisation in a dairy. Heat recovery, pressure drops, holding tube design and instrumentation are discussed in some detail.

As mentioned in a previous post the University of Guelph has a strong reputation in Food Technology and has some very useful online information. Its worth following the link from the image and browsing around to see what other useful information you can find.

Falling Film Evaporator – Equipment Series

admin — Tue, 07 Jun 2011 15:02:29 +0000

click image to visit GEA Process Engineering site

In falling film evaporators the liquid product (A) usually enters the evaporator at the head (1) of the evaporator. In the head the product is evenly distributed into the heating tubes. A thin film enters the heating tube are it flows downwards at boiling temperature and is partially evaporated. In most cases steam (D) is used for heating the evaporator. The product and the vapor both flow downwards in a parallel flow. This gravity-induced downward movement is increasingly augmented by the co-current vapor flow. The separation of the concentrated product (C) form its vapor (B) is undergoing in the lower part of the heat exchanger (3) and the separator (5).

Spiral Heat Exchanger – Single Screenshot Series

admin — Mon, 11 Apr 2011 18:17:37 +0000

from: Alfa Laval
(click image for full story online)