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EVAPORATION CONCENTRATION WITH VAPOUR MECHANICAL COMPRESSION: A TECHNOLOGY CONTINUALLY INNOVATING.

LA CONCENTRATION PAR EVAPORATION AVEC COMPRESSION MECANIQUE DE VAPEUR : UNE TECHNIQUE TOUJOURS INNOVANTE.

Type of article: Article

Summary

TECHNICAL DESCRIPTION OF A PLANT FOR CONCENTRATING WHEY IN A NEW CHEESE FACTORY IN FRANCE, WHICH PROCESSES 150 MILLION LITERS OF MILK INTO 62 MILLION CAMEMBERTS PER YEAR. THE MANUFACTURING PROCESS IS DESCRIBED, ALONG WITH THE PLANT FOR PRECONCENTRATING WHEY BY EVAPORATION WITH VAPOUR MECHANICAL COMPRESSION (EVAPORATION OF 22 TONS OF WATER PER HOUR). ONE SPECIAL FEATURE IS THAT THE CONCENTRATOR WITH ITS TWO EFFECTS, AND THE FINISHER, ARE INCLUDED IN THE SAME BODY. THE VAPOUR-MECHANICAL-COMPRESSION SYSTEM INCLUDES TWO BLOWERS IN SERIES, WHICH ARE BACK UP BY A HEAT PUMP IF NECESSARY. THE TECHNOLOGY AND OPERATING CHARACTERISTICS OF THE CONCENTRATOR, BLOWERS AND AUTOMATION SYSTEM ARE DESCRIBED. THE ADVANTAGES (EG, SAVINGS) OF THE CONCENTRATOR COMPACTNESS ARE UNDERLINED, AND THE OPERATING BALANCE IS ILLUSTRATED WITH THESPECIFIC CONSUMPTIONS (PER TON OF WATER EVAPORATED). J.R.

Details

  • Original title: LA CONCENTRATION PAR EVAPORATION AVEC COMPRESSION MECANIQUE DE VAPEUR : UNE TECHNIQUE TOUJOURS INNOVANTE.
  • Record ID : 1992-2337
  • Languages: French
  • Source: Ind. électr. Inf., Cah. Ind. aliment. - n. 25
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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