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M.Filtration

Evaporation Concentra

tion

 

Resource Planning For Food Processing-1 

Concentration and Evaporation

 

Concentration

What is meant by term Concentration?

Removal of water by means of evaporation or membraneltration in liquid or semi solid foods with minimalalterations to ain hiher solid content.

E!amples"#weetened condensed mil$Fruit and veetable %uices and nectars#uar syrups

Flavored syrups &ams' &elly' #ource(astes )*omato+

Relationship between Concentration and Evaporation *he activity what we do is evaporation)or membraneltration+ and then the result is concentration of thefood,liquid.)*he e-ect of the evaporation is concentration of thefood,liquid.+

Evaporation is removal of water from a liquid usin heat toet concentrated

denition for the EvaporationRemoval of water by vapori/in water in liquid or semi solidfoods to ain hiher solid content.

(urposes"0E!tend the shelf life )(reservation+

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4solute546785 46785

4#olute5Microbe cell

0Reduce weiht and volume )Economicaladvantaes+

. Reduce transport cost

. Reduce handlin cost

. Reduce storae cost and space6ow do (reservation by Concentration?

  Movement of matter from hih 4 5 to low 4 5.

  #o9 water comes out from microbe to e!ternal while some

solute transfer into microbe.   *his process disturb the microbial metabolic activities and

prevent their rowth due to dehydration and soluteimbalance.

1asic factors that a-ect to rate of evaporation0Rate at which heat can be transferred to the liquid0:uantity of heat required to evaporate each $ of water0Ma!imum allowable * of the liquid0(ressure at which the evaporation ta$es place0Chanes that may occur in foodstu- durin evaporation

  Methods,Equipments for Concentration

  Solar Concentratione.. #alt separation from solar heat.dvantaes"

0;o power,fuel required0

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06ih time required0;ot suitable for most food0Can>t control

 

Open Kettle

se sinle,double %ac$eted vat and as,wood,steam asheatin aent.e.. &am' Cordial' ;ectar

  Fruit and veetable syrups  sources and pastes

dvantaes"  0Easy to operate,simple technique

  0(roduce colors and @avors desirable to someproducts=isadvantaes"

  06ih *8 and hih time damae the foods> nutritionvalue

  0*hic$enin on walls reduces the heat transferrinrate

 

Flash evaporator

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se clean steam superheated to above ABoC for directcontact with subdivided food material.

se for essence recovery equipment on the basis ofdi-erent boilin point between essence and water toseparate volatile @avor constituents.

  Thin flm evaporator

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Food is pumped to a vertical cylinder with rotatin elementwhich spread the food as thin layer on the cylinder wall.Cylinder is double %ac$eted construction heated by steam.

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Free/e concentration

 *he components of the solution is fro/en at once.#o' the solution is free/e to ma$e tiny crystals of water.nfro/en concentrated solution portion is separated fromthe whole.

 *he whole is centrifued to separate ice crystals andconcentrated solution is passed throuh ne mash whilecrystals retain on the mash.

Repeat this process to et concentrated solution forseveral times.

ltra ltration and Reverse osmosis

)here do not use evaporation technique+se ultra ltration membrane which is less tihter and areverse osmosis membrane which is tihter than latter.

 *hese are perm selective membranes. *he membranes can be synthetic membranes those madeof cellulose acetate or polyamide etc.

se for90 Fruit %uices  Co-ee

  *ea  E white  #oy protein  En/ymes  Whey separation

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dvantaes"  0

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  Chanes durin concentration0 Chane in color and @avor due to carramali/ation. Dt isood in caramal production,candy )made of suar andmil$+.0Formation of ritty' suary %elly or %am. *his is ocoured inover concentration due to suar cristerli/ation.e.. #andiness in mil$ products0=enaturation of protein results ellation durin storae.e.. Condenced mil$

0Concentration in hiher *

8

 may destroy most of nutrients.

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