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RESOURCE PLANNING

FOR FOOD PROCESSING1


Concentration and Evaporation
By: G. R.P.K.Perera, CoT, Kandy

G. R.P.K. Perera, CoT, Kandy

Concentration

What is meant by term Concentration?


Removal of water by means of evaporation or
membrane filtration in liquid or semi solid foods with
minimal alterations to gain higher solid content.

Examples:
Sweetened condensed milk
Fruit and vegetable juices and nectars
Sugar syrups
Flavored syrups
Jams, Jelly, Source
Pastes (Tomato)
G. R.P.K. Perera, CoT, Kandy

Relationship between
Concentration and Evaporation
The activity what we do is evaporation(or
membrane filtration) and then the result
is concentration of the food/liquid.
(The effect of the evaporation is
concentration of the food/liquid.)
Evaporation is removal of water from a
liquid using heat to get concentrated
Evaporation
M. Filtration

Concentrati
on
G. R.P.K. Perera, CoT, Kandy

A definition for the Evaporation


Removal of water by vaporizing water in liquid
or semi solid foods to gain higher solid
content.

Purposes:
-Extend the shelf life (Preservation)
-Reduce weight and volume (Economical
advantages)
. Reduce transport cost
. Reduce handling cost
. Reduce storage cost and space
G. R.P.K. Perera, CoT, Kandy

How do Preservation by
Concentration?
Microbe cell
[solute]
[H2O]

[Solute]
[H2O]

Movement of matter from high [ ] to low [ ].


So; water comes out from microbe to external
while some solute transfer into microbe.
This process disturb the microbial metabolic
activities and prevent their growth due to
dehydration and solute imbalance.
G. R.P.K. Perera, CoT, Kandy

Basic factors that affect to rate of


evaporation
-Rate at which heat can be transferred to
the liquid
-Quantity of heat required to evaporate
each kg of water
-Maximum allowable T of the liquid
-Pressure at which the evaporation takes
place
-Changes that may occur in foodstuff
during evaporation
G. R.P.K. Perera, CoT, Kandy

Methods/Equipments for
Concentration
1.

Solar Concentration
e.g. Salt separation from solar heat.
Advantages:
-No power/fuel required
-Low pollution

Disadvantages:
-High time required
-Not suitable for most food
-Cant control
G. R.P.K. Perera, CoT, Kandy

2.

Open Kettle
Use single/double jacketed vat and
gas/wood/steam as heating agent.
e.g. Jam, Cordial, Nectar
Fruit and vegetable syrups
sources and pastes

Advantages:
-Easy to operate/simple technique
-Produce colors and flavors desirable to some products

Disadvantages:
-High TO and high time damage the foods nutrition
value
-Thickening on walls reduces the heat transferring rate

G. R.P.K. Perera, CoT, Kandy

G. R.P.K. Perera, CoT, Kandy

3.

Flash evaporator
Use clean steam superheated to above
150oC for direct contact with subdivided
food material.
Use for essence recovery equipment on
the basis of different boiling point
between essence and water to separate
volatile flavor constituents.

G. R.P.K. Perera, CoT, Kandy

Flash Evaporator
G. R.P.K. Perera, CoT, Kandy

4.

Thin film evaporator


Food is pumped to a vertical cylinder with
rotating element which spread the food
as thin layer on the cylinder wall.
Cylinder is double jacketed construction
heated by steam.
Low TO and time within the cylinder
reduces the heat losses.(an advantage)

G. R.P.K. Perera, CoT, Kandy

Thin Film Evaporator


G. R.P.K. Perera, CoT, Kandy

Pilot scale thin film


evaporator
G. R.P.K. Perera, CoT, Kandy

5.

Vacuum evaporator
Use low TO vacuum evaporator series.
Use for heat sensitive foods
e.g. Instant coffee
Milk powder
Advantages:
-Heat sensitive foods can be evaporated.
-Can gain high solute concentration. (effective)
-High production rate. (efficient)

Disadvantages:
-High capital cost.
NB: When concentrating in lower TO with vacuum may not
destroy microbes sufficiently. So, use of additional
preservation treatment is required.
G. R.P.K. Perera, CoT, Kandy

Vacuum Evaporator
G. R.P.K. Perera, CoT, Kandy

6.

Freeze concentration
The components of the solution is frozen at
once.
So, the solution is freeze to make tiny
crystals of water.
Unfrozen concentrated solution portion is
separated from the whole.
The whole is centrifuged to separate ice
crystals and concentrated solution is passed
through fine mash while crystals retain on
the mash.
Repeat this process to get concentrated
solution for several times.
G. R.P.K. Perera, CoT, Kandy

7.

Ultra filtration and Reverse osmosis


(here do not use evaporation technique)

Use ultra filtration membrane which is less tighter and a


reverse osmosis membrane which is tighter than latter.
These are perm selective membranes.
The membranes can be synthetic membranes those made
of cellulose acetate or polyamide etc.
Use for;-

Fruit juices
Coffee

Tea
Egg white
Soy protein
Enzymes
Whey separation

Advantages:
-Low nutrition loss
-Low pollution of water

Disadvantages:
-Non valuable constituents also concentrated
G. R.P.K. Perera, CoT, Kandy

G. R.P.K. Perera, CoT, Kandy

Changes during concentration


- Change in color and flavor due to
carramalization. It is good in caramal
production/candy (made of sugar and milk).
-Formation of gritty, sugary jelly or jam.
This is ocoured in over concentration due to
sugar cristerlization.
e.g. Sandiness in milk products
-Denaturation of protein results gellation
during storage.
e.g. Condenced milk
-Concentration in higher TO may destroy
most of nutrients.
G. R.P.K. Perera, CoT, Kandy

Thank
You.
G. R.P.K. Perera, CoT, Kandy

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