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工作原理是怎样的?

 

JBT FoodTech 利用系列多重效应蒸发器加工番茄浓缩汁,所有蒸发效应都运用了外壳换热器内置立管来形成直立式强制管流再循环操作。


每次蒸发效应基本都需使用:一个立式管巢、一个液体蒸汽分离室和一台循环泵。

循环泵将产品从泵体的底部推至顶部,保证了热交换所需的热度并将燃烧风险减至最小程度。该产品在各阶段反复循环,直到收到下一次蒸发效应请求。 
 


蒸发器在真空状态下运行,由一台气压冷凝器支持。冷凝器连接到一个真空源,负责完成蒸发器的最后一次蒸发效应,以此降低浓缩汁的沸点和保存产品的感官特性。

设备操作包括启动和关闭,均由 PC / PLC 系统控制。这样,操作人员的干预仅限于做出菜单选择。

 

[ 图文 ]
2 effects-2 stages
两次效应,两个阶段

2 effects-3 stages
两次效应,三个阶段

3 effects-3 stages
三次效应,三个阶段

3 effects-4 stages
三次效应,四个阶段

4 effects-5 stages
四次效应,五个阶段

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