Vacuum Pot Equipment Product Introduction
Cooking Mixer News /
08/01/2020
Vacuum cooking pot equipment product introduction
Master the structure of Vacuum cooking pot equipment and the operation method of original and empty air concentration equipment.
Vacuum cooking pot equipment is one of the main equipment for producing concentrated fruit and vegetable juice, condensed milk, milk powder, mixed oil and other foods.
Vacuum cooking pot, vacuum cooking pots, vacuum sugar dipping pots used to process food contain a lot of water (75% to 90%), while sugar, protein, vitamins and other nutrients only account for 5% to 10%, and are heat sensitive Very emotional. Therefore, when processing food, it is necessary to maintain the original flavor and nutritional value of the food, but also to increase the concentration of the nutritional components of the product. This has high requirements for the design of the concentration process, the selection and use of the concentration equipment.
The Vacuum cooking pot equipment is to heat the material liquid by steam indirect heating under the low pressure state of 18~8kPa, so that it boils and evaporates at low temperature.
Vacuum cooking pot equipment is widely used in food, chemical, pharmaceutical and other industrial sectors. Its main advantages include:
①The Vacuum cooking pot can reduce the boiling point of the material, accelerate the evaporation of water, avoid high-temperature treatment of the material, and help preserve the nutrient content of the material;
②By increasing the temperature difference between the heating steam and the material, the heat transfer per unit area and time of the equipment is increased, the concentration process is accelerated, and the production capacity is enhanced;
③ Low pressure steam can be used as heating steam to reduce heat loss. The disadvantage of Vacuum cooking pot equipment is that the concentration requires a vacuum system, additional mechanical equipment and power; because the latent heat of evaporation increases with the decrease of the boiling point, the heat consumption is large.
Classification of Vacuum cooking pot equipment:
There are many forms of Vacuum cooking pot equipment. Generally, it can be classified into single-effect Vacuum cooking pot equipment and multi-effect Vacuum cooking pot equipment according to the number of times the heating steam is used. In the concentration process, the vapor generated by liquid vaporization is called secondary vapor. The single effect means that the secondary steam is no longer used as a heat source, and directly enters the condenser for condensation.
It is widely used in small and medium jam, milk powder and condensed milk plants. Multi-effect is that several evaporators are connected, and the secondary steam produced by the previous concentrator is used as the heating steam of the next concentrator for multiple use. The evaporator heated by raw steam is the first effect, the evaporator heated by the secondary steam generated by the first effect is the second effect, and so on. Multi-effect concentration equipment in food processing plants generally adopts double-effect and triple-effect. The more the number of effects, the more conducive to energy saving. However, the higher the equipment investment cost, it can be divided into circulation type concentration equipment and single-pass concentration equipment according to the liquid material flow. Circulating concentration equipment is divided into natural circulation concentration equipment and forced circulation concentration equipment.
According to the distribution state of the material liquid during evaporation, it can be divided into thin-film concentration equipment and non-membrane concentration equipment. When the material liquid in the thin film concentration equipment evaporates, it is dispersed into a thin film in the evaporator.
Membrane concentration equipment includes rising film, falling film, sheet, scraper, and centrifugal. Due to the large evaporation area and high heat utilization rate, the water evaporation of the thin film concentration equipment is fast, but the structure is more complicated.
When the material liquid in the non-membrane concentration equipment evaporates, it gathers in the evaporator and only rolls or flows to form a large evaporation surface. Non-membrane concentration equipment has coil type and central circulation pipe type.
For more products, please click:https://www.firemixer.com/vacuum-cooking-pot.html
Master the structure of Vacuum cooking pot equipment and the operation method of original and empty air concentration equipment.
Vacuum cooking pot equipment is one of the main equipment for producing concentrated fruit and vegetable juice, condensed milk, milk powder, mixed oil and other foods.
Vacuum cooking pot, vacuum cooking pots, vacuum sugar dipping pots used to process food contain a lot of water (75% to 90%), while sugar, protein, vitamins and other nutrients only account for 5% to 10%, and are heat sensitive Very emotional. Therefore, when processing food, it is necessary to maintain the original flavor and nutritional value of the food, but also to increase the concentration of the nutritional components of the product. This has high requirements for the design of the concentration process, the selection and use of the concentration equipment.
The Vacuum cooking pot equipment is to heat the material liquid by steam indirect heating under the low pressure state of 18~8kPa, so that it boils and evaporates at low temperature.
Vacuum cooking pot equipment is widely used in food, chemical, pharmaceutical and other industrial sectors. Its main advantages include:
①The Vacuum cooking pot can reduce the boiling point of the material, accelerate the evaporation of water, avoid high-temperature treatment of the material, and help preserve the nutrient content of the material;
②By increasing the temperature difference between the heating steam and the material, the heat transfer per unit area and time of the equipment is increased, the concentration process is accelerated, and the production capacity is enhanced;
③ Low pressure steam can be used as heating steam to reduce heat loss. The disadvantage of Vacuum cooking pot equipment is that the concentration requires a vacuum system, additional mechanical equipment and power; because the latent heat of evaporation increases with the decrease of the boiling point, the heat consumption is large.
Classification of Vacuum cooking pot equipment:
There are many forms of Vacuum cooking pot equipment. Generally, it can be classified into single-effect Vacuum cooking pot equipment and multi-effect Vacuum cooking pot equipment according to the number of times the heating steam is used. In the concentration process, the vapor generated by liquid vaporization is called secondary vapor. The single effect means that the secondary steam is no longer used as a heat source, and directly enters the condenser for condensation.
It is widely used in small and medium jam, milk powder and condensed milk plants. Multi-effect is that several evaporators are connected, and the secondary steam produced by the previous concentrator is used as the heating steam of the next concentrator for multiple use. The evaporator heated by raw steam is the first effect, the evaporator heated by the secondary steam generated by the first effect is the second effect, and so on. Multi-effect concentration equipment in food processing plants generally adopts double-effect and triple-effect. The more the number of effects, the more conducive to energy saving. However, the higher the equipment investment cost, it can be divided into circulation type concentration equipment and single-pass concentration equipment according to the liquid material flow. Circulating concentration equipment is divided into natural circulation concentration equipment and forced circulation concentration equipment.
According to the distribution state of the material liquid during evaporation, it can be divided into thin-film concentration equipment and non-membrane concentration equipment. When the material liquid in the thin film concentration equipment evaporates, it is dispersed into a thin film in the evaporator.
Membrane concentration equipment includes rising film, falling film, sheet, scraper, and centrifugal. Due to the large evaporation area and high heat utilization rate, the water evaporation of the thin film concentration equipment is fast, but the structure is more complicated.
When the material liquid in the non-membrane concentration equipment evaporates, it gathers in the evaporator and only rolls or flows to form a large evaporation surface. Non-membrane concentration equipment has coil type and central circulation pipe type.
For more products, please click:https://www.firemixer.com/vacuum-cooking-pot.html
