Characterization of a vacuum evaporator pilot plant in relation to mass and energy balance

Acp. Silveira , S. Janin , Gaëlle Tanguy-Sai , A.F. Carvalho , P. Schuck , Romain Jeantet (1)

1 STLO - Science et Technologie du Lait et de l'Oeuf

Evaporation is a process which consists of concentrating a solution various non-volatile compounds by boiling the volatile solvent. Evaporation may also represent an intermediate step before certain operations such as crystallization, precipitation, coagulation or drying. The concentrated product at the output of the operation remains in its liquid phase, which differentiates it from dried products. The aim of this study was to characterize a single stage pilot vacuum evaporator (maximum evaporation capacity of approximately 30 kg of wate

Mots clés: évaporation; produit; laitier; énergie; séchage; cristallisation; température

Domaines: Science des matériaux alimentaires et physico-chimie de l'aliment

Acp. Silveira, S. Janin, Gaëlle Tanguy-Sai, A.F. Carvalho, P. Schuck, et al.. Characterization of a vacuum evaporator pilot plant in relation to mass and energy balance. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924779⟩