Process description: Evaporation for milk products
From Efficiency Finder
Back to Evaporation for milk products
1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
-
2. NEW TECHNOLOGIES:
- a) Changes in the process
- Use of multi-effect evaporators and use of vapour recompression: (BAT for Food, Drink and Milk Industries, June 2005)
- a) Description of the technology:
- To produce powdered milk, the use of multi-effect evaporators and optimization of vapour recompression, related to heat and power availability in the installation, results in reduced energy consumption.
- b) Description of suitable energy supply systems:
- In the case of multi-effect evaporators, vacuum should be applied to multiple-effect series to allow the water to boil off. To create and preserve the vacuum, vacuum pumps may be used, therefore electrical energy will be additionally consumed.
- In the case of vapour recompression, electricity is used when vapour is recompressed mechanically, while live steam is used in thermal recompression.
- c) Possible energy savings reachable by those measures:
- No information available.
- d) Economic evaluations:
- No information available.
- b) Changes in the energy distribution system
No information is available.
- c) Changes in the heat supply system
No information is available.
Back to Evaporation for milk products
