IMPROVEMENT OF THE PROCESS AND APPARATUS FOR EVAPORATION OF FRUITS AND VEGETABLES JUICE

Abstract

The monograph provides a brief description. As is known, the concentration of a solution by evaporation is a thermal process consisting in the partial removal of water by evaporating it during boiling. The process is accompanied by the evaporation of water in the entire volume of the boiling solution, which significantly intensifies its removal.

Fruit and vegetable melon juice or apple pectin solution consists of a solvent - water and mono-sugars - glucose, fructose and sucrose dissolved in it. In this case, the osmotic vapor pressure of the dissolved substance is negligible compared to the vapor pressure of water. Therefore, when the juice boils, almost only pure water and aromatic substances evaporate, forming wet steam. The dissolved monosaccharide or pectin remains in solution, increasing its concentration. In this case, the boiling point of the solution is slightly higher than the boiling point of pure water.

Typically, only part of the water is removed from the juice, since in the apparatus used for evaporation, the dissolved substances must remain in a fluid state.The book is intended for engineering, technical and scientific workers, as well as specialists in the field of processing of agricultural products and design and technological bureaus.Will be useful for undergraduate and graduate students of higher technical and technological educational institutions.