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LIQUID CONCENTRATION

LIQUID CONCENTRATION. EVAPORATION MEMBRANE SEPRATIONS FREEZE CONCENTRATION . Vocabulary.

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LIQUID CONCENTRATION

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  1. LIQUID CONCENTRATION • EVAPORATION • MEMBRANE SEPRATIONS • FREEZE CONCENTRATION

  2. Vocabulary • Concentration, dehydration, vital, evaporation , membrane concentration. freeze concentration, reverse osmosis, ultrafiltration, fruit juices or purees, semiporous membrane, permeability, ice crystal slurry, coffee and tea extracts, volatile flavors and aromas, centrifugal force, droplets, entrained, agitation, buoyancy, gravity,

  3. Vocabulary • flexibility viscosity sanitation bulk transport semipermeable equilibrate equilibrium migrate osmotic pressure feed permeate retentate solution solute solvent flux solubility polarization

  4. Concentration of liquid foods • Concentration of liquid foods is a vital operation in many food processes. Concentration is deferent from dehydration,. Generally, foods that are concentrated remain in the liquid state, whereas drying produces solid or semisolid foods with significantly lower water content.

  5. Liquid Concentration Technologies • Several technologies are available for liquid concentration in the food industry, with the most common being evaporation and membrane concentration. Freeze concentration is another technology that has been developed over the past few decades, although significant applications of freeze concentration of foods are limited.

  6. Evaporation Concentration • Evaporation concentration means removal of water by boiling. Evaporation finds application in a variety of food processing operations. A primary application is concentration of fruit juices (orange juice concentrate), vegetable juices (tomato pastes and purees), and dairy products (condensed milk). Evaporation is also used to concentrate salt and sugars prior to refining.

  7. Membrane Separation Concentration • The basis for membrane separations is the difference in permeability of a semiporous membrane to different molecular sizes. Smaller molecules pass through these membranes more easily than larger ones. Since water is one of the smallest molecules, concentration is easily accomplished using membranes with appropriate molecular-weight cutoffs.

  8. Freeze Concentration • Water is partially frozen to produce an ice crystal slurry in concentrated product. Separation of ice crystals is then accomplished using some washing technique. Current applications of freeze concentration are limited to fruit juices, coffee, and tea extracts, and beer and wine. Freeze concentration produces a superior product

  9. Requirements for optimal evaporation • (l) rapid rate of heat transfer. • (2) low-temperature operation through application of a vacuum. • (3) efficient vapor-liquid separation. • (4) efficient energy use and recovery.

  10. Types of Evaporators • Short tube or Calandria Evaporator. • Long Tube Vertical Rising Film Evaporator • Long Tube Vertical Falling Film Evaporator • Forced Circulation Evaporator. • Wipe Film or Agitated Thin Film Evaporator. • Plate Evaporator. • Centrifugal/Conical Evaporator.

  11. Short tube Evaporator • A short but wide steam chest in the form of a shell and tube heat exchanger characterize this type of evaporator. Steam is fed to the inside of the internal tubes. Circulation is generated naturally. Density differences due to heating around the steam pipes cause the warmer fluid to rise and the colder fluid to sink. A vacuum source maintains to reduce boiling temperature.

  12. Long Tube Vertical Rising Film Evaporator • A thin film of liquid food is formed on the inside of the long tubes, with steam providing heat transfer from the outside. The vaporizing bubbles of steam cause film of concentrate to rise upwards inside the tubes. Vapor and concentrate are separated, as they exit the top, in a separate chamber.

  13. Long Tube Vertical Falling Film Evaporator • Using gravity to make liquid flow downwards. Steam condensing on the outside of the tubes causes evaporation of a thin film of product flowing down the inside of the tubes. Product and steam exit the bottom of the tubes together, then are separated.

  14. Forced Circulation Evaporator • Fluid is pumped from the main evaporator chamber through an external steam chest. Vapor-liquid separation occurs in the main chamber, Dilute feed is added to the recirculation loop, and sent through the steam chest • Since external pumping is used to maintain fluid flow, excellent heat transfer can be obtained, But, recirculation of the fluid through the steam chest causes long residence times

  15. Wipe Film or Agitated Thin Film Evaporator • Very viscous foods are difficult to evaporate efficiently using any of the previously discussed evaporators. Products such as thick fruit or vegetable purees, or even highly concentrated sugar syrups, can be efficiently evaporated when a thin film at the heat transfer surface is continuously agitated or wiped to prevent buildup.

  16. Plate Evaporator • A series of metal plates and frames forms the heat exchange surface both product and steam are directed in alternate gaps. Evaporation can take place within the plate and frame system, or evaporation can be suppressed by maintaining sufficient pressure and allowing evaporation to occur as the heated product flashes into a lower pressure chamber.

  17. Evaporator Configurations • Single Effect Evaporation • Multiple Effect Evaporation. • Thermal Vapor Recompression. • Mechanical Vapor Recompression.

  18. Single Effect Evaporation • The simplest mode of evaporation is to use a single stage, where steam is fed into the steam chest, concentrate and vapor are removed, and the vapor is condensed into hot water. • However, the vapors produced are still steam, and thus can be used to provide the heat for evaporation in a subsequent stage. Therefore, steam can be used many times to provide evaporation in a series of operations.

  19. multiple-effect evaporation • In a two-stage evaporator, the vapors produced by evaporation of water in the first stage are fed into the steam chest of the second stage to provide further evaporation. Since there is no driving force. Thus, operating pressure in the second stage must be reduced to lower the boiling temperature

  20. Thermal Vapor Recompression • The quality of the vapors produced during evaporation can be recompressed. One alternative is to use fresh steam to enhance the value of a portion of the vapors. This combined steam is then fed into the steam chest. High pressure steam is passed through a nozzle (or ejector) before entering the evaporator chamber. As the fresh steam passes through the nozzle.

  21. Mechanical Vapor Recompression • Mechanical compression can be used to improve the quality of vapors. The vapors from a single stage are compressed to higher pressure in a mechanical compressor and then reused as steam in the steam chest . Reuse of compressed vapors makes up most of the steam addition. Only a small portion of fresh steam is needed to account for inevitable energy losses. Steam economies can be obtained.

  22. MEMBRANE SEPRATIONS • Operation Principles • Reverse Osmosis. • Concentration polarization. • Ultrafitration.

  23. MEMBRANE SEPRATIONS • Membranes allow only certain molecules to pass through, effectively separating water molecules from other food constituents, • Classification of membrane separations is based primarily on molecular size. reverse osmosis/ ultra/micro filtration. • No vapor-liquid interface to cause the loss of volatile flavors and aromas • Membranes tend to foul

  24. Operation Principles • Separations in semipermeable membrane systems is based on forcing some of the molecules in the system through the membrane while retaining others on the feed side while larger molecules remain on the feed side (retentate).

  25. difference between reverse osmosis and ultrafiltration • The difference between reverse osmosis and ultrafiltration or microfiltration is the size of molecules that can pass through the membrane. Reverse--osmosis membranes allow only the smallest molecules (Water, some salts, and volatile compounds) to pass through, whereas ultrafiltration and microfiltration limit only the largest molecules (i.e., proteins, starches, gums, etc.) and allow all smaller molecules to pass through.

  26. MEMBRANE SYSTEMS • Membrane Materials • Cellulose Acetate. • Polymer membranes. • Composite or Ceramic Membranes. • Membrane Module Design • Plate and frame. • Spiral Wound. • Tubular. • Hollow Fiber.

  27. Osmotic Pressure • A salt solution and pure water are separated with a semipermeable membrane. Water migrates from the pure water into the saltwater. As this equilibrium is attained, the pressures on the two sides of the membrane are unequal, The difference in pressure between the two sides is the osmotic pressure.

  28. Factors Influencing Osmotic Pressure • Type of solutes (smaller molecules or larger molecules) • Concentration. • Salts and sugars influenced osmotic pressure mainly.

  29. Osmotic Pressure of Dilute Solution • C=solute concentration • Mw=molecular weight of solute • R=gas constant

  30. Reverse Osmosis • To cause an increase in concentration of the salt solution , the pressure of the salt must be raised above the osmotic pressure. When the applied pressure on the salt side exceeds the osmotic pressure, water molecules begin to flow from the saltwater into the pure water. This is called reverse osmosis.

  31. reverse osmosis process • Feed under high pressure, exceeding the osmotic pressure of the feed, contacts the membrane. Material that passes through it is the permeate, while material that does not pass through the membrane, is retentate. Since membranes are not perfectly selective, they allow some smaller solute molecules to pass through; the permeate is not pure water

  32. Solvent Flux in Reverse Osmotic Processing • Kw=membrane permeability factor • ΔP=pressure differential across the membrane • Δπ= difference in osmotic pressure between feed and permeate

  33. Mass Flux of Solute • Ns=mass flux of solute through membrane • Ks= membrane permeability coefficient • Cf &Cp=solute concentration in feed and permeate respectively

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