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Energy conservation methods in juice concentration by evaporation

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

In many food processes water, or another solvent, needs to be removed from a dilute liquid to produce a concentrated or dried product. One of the processes that can be used to remove water is evaporation. Evaporation has several advantages over other water removal processes. Modern evaporation plants are very effective at utilizing small amounts of steam or electrical energy to generate large rates of evaporation. Techniques such as multiple- effect evaporation, thermal vapor recompression and mechanical vapor recompression greatly reduce the amount of energy required to give a certain degree of concentration. Another advantage of evaporation is the level of concentration attainable. Evaporation can concentrate most liquid feeds of any dilution up to 50% solids easily, while, in the extreme, sugar solutions for the production of hard candies (toffees) are evaporated to about 98% solids

Product Specifications
SKU :COC99903
AuthorManal Sorour
LanguageEnglish
BindingPaperback
Number of Pages120
Publishing Year2011-06-02T00:00:00.000
ISBN978-3844385700
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-08-18 00:00:00