shell tube evaporator for food processing

Structure

Shell: It is the outer casing of the evaporator, usually cylindrical, which holds the tube bundle and the fluid to be evaporated. It is designed to withstand the pressure and temperature of the system.

Tube bundle: Consists of many parallel tubes through which the heating medium (such as steam or hot water) flows. The fluid to be evaporated is inside or outside the tubes, and heat transfer occurs through the tube walls.

Baffles: Installed in the shell to guide the flow of the heating medium, improve the heat transfer efficiency, and increase the velocity and turbulence degree of the fluid.

Vapor outlet: Located at the top of the evaporator, used to separate and extract the vapor generated after the fluid is heated and evaporated.

Working Principle

The heating medium enters the shell - side space of the evaporator and flows through the space between the tubes. The food liquid to be processed flows inside the tubes. Heat is transferred from the heating medium to the food liquid through the tube walls. As the food liquid absorbs heat, its temperature rises, and part of it evaporates into vapor. The evaporated vapor moves upward and is separated from the liquid at the top of the evaporator. The remaining concentrated liquid continues to flow through the tubes for further concentration or other processing.

Advantages

High heat transfer efficiency: The large heat transfer area formed by the tube bundle and the reasonable flow path design of the heating medium and the fluid to be evaporated ensure efficient heat transfer, which can quickly evaporate and concentrate the food liquid.

Good material compatibility: The parts in contact with food are usually made of stainless steel and other materials, which have good corrosion resistance, are non - toxic and harmless, and meet the hygienic requirements of the food industry. They will not contaminate food materials and can ensure the quality and safety of food.

Wide application range: It can be used for the evaporation and concentration of various food liquids, such as the concentration of fruit juices, the production of seasonings, and the removal of water from canned foods. It can also adapt to different processing scales, from small - batch laboratory - scale production to large - scale industrial production.