ppt课件-introductiontoevaporation-universityofleeds.pptVIP

Introduction to evaporation Food1040 module Malcolm Povey University of Leeds Evaporator basics Liquid distribution Typical applications More applications The principles of evaporation The laboratory CFE Heat and mass transfer are connected Heat transfer in a CFE Energy consumption Optimising energy use Comparison Evaporator pictures and applications Single effect recompression Falling Film Plate Tubular Evaporators Falling film evaporator Rising/Falling Film Plate Evaporators Rising Film Plate Evaporators Other evaporators Forced circulation evaporator Evaporator Diagrams Falling film evaporator Forced Convection with steam jet recompression Multiple effect evaporator Wiped Film Evaporator * * The liquid feed moves on the hot inner walls in an evaporator. Heat is continuously transferred from the outside of the wall to the inside, thereby heating up the liquid to the boiling point where water evaporates from the liquid feed. ????????????? /anhydro/evapo/anhevap.htm One of the most important issues influencing the effectiveness of the evaporation is the distribution of the liquid on the inner walls. To make the evaporation effective the liquid film on the inner walls should be as thin as possible. However, if the film is too thin, the product will burn on the walls, therefore it is very important to be able to control the thickness of the film also known as the wetting rate. /anhydro/evapo/anhevap.htm ??????????????????? Milk and milk productsSweetened condensed milkWPC35, WPC60 and WPC80Whey and whey permeateFruit juice (tropical, citrus, temperate)Coffee, teaSugar (different types)Vitamins, pharmaceuticalsVarious teas and herb extracts Various proteins e.g. blood or gelatineVarious broths e.g. chicken beefBulk chemicalsWaste water: Spent waste water (distilleries) General waste water The product to be concentrated is separated from the heating medium by a tube wall, or a flat curved plate. The typical heating medium is steam or vapour. The sys