Single-effect evaporators

Abstract

Single-effect evaporator systems are widely used in the food industry for concentrating liquid food products by removing water content through evaporation. This chapter provides an overview of single-effect evaporator systems, highlighting their importance and applications in the food processing industry. The chapter focuses on the design, operation, and advantages of these systems, while also discussing their impact on product quality and energy efficiency. The design of single-effect evaporator systems involves the selection of appropriate heat transfer surfaces, condenser type, and evaporator configuration based on the specific requirements of the food product being processed. The operation of these systems involves the utilization of low-pressure steam or waste heat to generate the necessary heat for evaporation. The concentrated product and vapor are then separated using various separation techniques. One of the key advantages of single-effect evaporator systems is their ability to effectively remove water from liquid food products, while preserving their nutritional and sensory attributes. The controlled evaporation process minimizes the exposure of the product to high temperatures, preventing thermal degradation and preserving the product’s quality. Furthermore, single-effect evaporator systems offer significant energy savings compared to multieffect evaporators due to their simpler design and lower capital and operational costs. These systems can also be integrated with other process units, such as heat exchangers and membrane filtration, to further enhance energy efficiency and product quality. Single-effect evaporator systems’ design, operation, and advantages make them a preferred choice for many food processing applications. However, further research is required to optimize their performance and explore new techniques for enhancing their energy efficiency and overall sustainability. © 2024 Elsevier Inc. All rights reserved.