Selection and requirements of vacuum cooking pot equipment
1. Selection of vacuum cooking pot equipment
vacuum cooking pot equipment must be selected according to different needs according to the characteristics of concentrated materials.
(1) Heat sensitivity
The characteristics of food materials that produce denaturation and oxidation at high temperatures or long-term heating are called heat sensitivity. In order to meet the special requirements of the heat-sensitive ingredients for the evaporation process, evaporation and concentration are often carried out in a lower temperature environment during production, or instantaneous heating and evaporation and concentration at a higher temperature. Generally, thin-film concentration equipment or higher vacuum is used. Concentration equipment.
(2) Scaling
The characteristic of the liquid material forming a scale layer on the heating surface during the concentration process is called fouling. The fouling of the liquid material will increase the thermal resistance and reduce the heat transfer coefficient. In severe cases, the production capacity can be reduced and production will be stopped. Therefore, for liquid materials with strong fouling properties, forced circulation type concentration equipment, rising film concentration equipment with a large flow rate in the tube, or concentration equipment with agitator are usually used to prevent the formation of scale layers by using high flow rates. Sometimes electromagnetic anti-scaling and chemical anti-scaling methods are also used, or concentration equipment that is more convenient to clean the scale layer is used.
(3) Crystallinity
When the concentration of the feed liquid increases, the characteristic of crystal grains is called crystallinity. Grain deposition will affect the heat conduction of the heating surface, and will block the heating tube in severe cases. For liquids that are easy to crystallize, choose forced circulation concentration equipment or concentration equipment with agitator.
(4) Viscosity
When the concentration of some liquids increases, the viscosity also increases, causing the flow rate to decrease, the heat transfer coefficient to decrease, and the production capacity to decrease. Therefore, for liquids with higher sweetness or increased viscosity after heating, forced circulation, scraper or falling film concentration equipment should be used.
(5) Corrosive
Some liquids have high acidity and are corrosive. In order to improve the anti-corrosion ability of the vacuum cooking pot, the thickening equipment made of stainless steel or steel with anti-corrosion coating is usually used.
For cooking mixer machine more products,please click:https://www.candyfiremixer.com/product/Vacuumcookingpot/
1. Selection of vacuum cooking pot equipment
vacuum cooking pot equipment must be selected according to different needs according to the characteristics of concentrated materials.
(1) Heat sensitivity
The characteristics of food materials that produce denaturation and oxidation at high temperatures or long-term heating are called heat sensitivity. In order to meet the special requirements of the heat-sensitive ingredients for the evaporation process, evaporation and concentration are often carried out in a lower temperature environment during production, or instantaneous heating and evaporation and concentration at a higher temperature. Generally, thin-film concentration equipment or higher vacuum is used. Concentration equipment.
(2) Scaling
The characteristic of the liquid material forming a scale layer on the heating surface during the concentration process is called fouling. The fouling of the liquid material will increase the thermal resistance and reduce the heat transfer coefficient. In severe cases, the production capacity can be reduced and production will be stopped. Therefore, for liquid materials with strong fouling properties, forced circulation type concentration equipment, rising film concentration equipment with a large flow rate in the tube, or concentration equipment with agitator are usually used to prevent the formation of scale layers by using high flow rates. Sometimes electromagnetic anti-scaling and chemical anti-scaling methods are also used, or concentration equipment that is more convenient to clean the scale layer is used.
(3) Crystallinity
When the concentration of the feed liquid increases, the characteristic of crystal grains is called crystallinity. Grain deposition will affect the heat conduction of the heating surface, and will block the heating tube in severe cases. For liquids that are easy to crystallize, choose forced circulation concentration equipment or concentration equipment with agitator.
(4) Viscosity
When the concentration of some liquids increases, the viscosity also increases, causing the flow rate to decrease, the heat transfer coefficient to decrease, and the production capacity to decrease. Therefore, for liquids with higher sweetness or increased viscosity after heating, forced circulation, scraper or falling film concentration equipment should be used.
(5) Corrosive
Some liquids have high acidity and are corrosive. In order to improve the anti-corrosion ability of the vacuum cooking pot, the thickening equipment made of stainless steel or steel with anti-corrosion coating is usually used.
For cooking mixer machine more products,please click:https://www.candyfiremixer.com/product/Vacuumcookingpot/
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