Evaporation

Food Industry

Evaporation

Evaporation is widely used in food processing to concentrate products by removing water, including condensed milk, purees, concentrates, ketchup, sugar, and starch derivatives. Multiple effect evaporators are commonly used due to their higher energy efficiency.
Against design evaporators operate at much lower steam economy, productivity and outlet concentration due to steam system bottlenecks and conventional controls. Variations in steam pressure and flow, vacuum, inlet concentration, feed temperature, flow between effects, cooling water temperatures, among other factors hamper evaporation.

Our Solution:

Forbes Marshall provides a solution designed to enhance and manage evaporator performance. The control philosophy focuses on optimising the steam flow for each feed flow range in order to achieve optimal steam economy while ensuring desired evaporation, product specific gravity and consistent calendria levels.

Inlet feed is monitored for flow and concentration and a steady feed flow is maintained.

Variations in feed temperature are managed by supplementing live steam to the preheater.

Vapour balance between effects is controlled through a vapour control valve, while feed transfer between effects is measured and adjusted to maintain a steady state.

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Active air venting evacuates non-condensables and correct trapping prevents losses and ensures effective condensate evacuation.

The final concentration is measured, and outlet discharge is controlled.

Additionally, cooling water temperatures are used to determine the amount of final vapor directed to the condenser.