Evaporation refers to the process of heating liquid to the boiling point to remove water as vapour.

Principle of operation:

The driving force for heat transfer is the difference in temperature between the steam in the coils and the product in the pan. The steam is produced in large boilers, generally tube and chest heat exchangers. The steam temperature is a function of the steam pressure. Water boils at 100° C at 1 atm., but at other pressures the boiling point changes. At its boiling point, the steam condenses in the coils and gives up its latent heat. If the steam temperature is too high, burn-on/fouling increases so there are limits to how high steam temperatures can go. The product is also at its boiling point. The boiling point can be elevated with an increase in solute concentration. This boiling point elevation works on the same principles as freezing point depression.

Operating design:

Because milk is heat sensitive, heat damage can be minimized by evaporation under vacuum to reduce the boiling point. The basic components of this process consist of: 

  • heat-exchanger
  • vacuum
  • vapour separator
  • condenser 

The heat exchanger is enclosed in a large chamber and transfers heat from the heating medium, usually low pressure steam, to the product usually via indirect contact surfaces. The vacuum keeps the product temperature low and the difference in temperatures high. The vapour separator removes entrained solids from the vapours, channelling solids back to the heat exchanger and the vapours out to the condenser. It is sometimes a part of the actual heat exchanger, especially in older vacuum pans, but more likely a separate unit in newer installations. The condenser condenses the vapours from inside the heat exchanger and may act as the vacuum source.

Diagram of an evaporator