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Energy conservation methods in juice concentration by evaporation: Juice concentration by evaporation - Couverture souple

Sorour, Manal

 
9783844385700: Energy conservation methods in juice concentration by evaporation: Juice concentration by evaporation
Couverture souple
ISBN 10 : 3844385703 ISBN 13 : 9783844385700
Editeur : LAP LAMBERT Academic Publishing, 2011

Synopsis

In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids

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Présentation de l'éditeur

In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids

Biographie de l'auteur

M.A. Sorour: Studied chemical Engineering at Faculty of Engineering Cairo University. Assistant Professor in Food Engineering and Packaging Departement, Food Technology Institute, Agricultural Research Center.

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Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2011
Langue
anglais
ISBN 10 
3844385703
ISBN 13 
9783844385700
Reliure
Broché
Nombre de pages
120
Coordonnées du fabricant
non disponible
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