Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water

Detalhes bibliográficos
Autor(a) principal: Carvalho, Antônio Fernandes de
Data de Publicação: 2013
Outros Autores: Perrone, Ítalo Tuler, Silveira, Arlan Caldas Pereira, Fromont, Laurent, Méjean, Serge, Tanguy, Gaëlle, Jeantet, Romain, Schuck, Pierre
Tipo de documento: Artigo
Idioma: eng
Título da fonte: LOCUS Repositório Institucional da UFV
Texto Completo: https://doi.org/10.1007/s13594-013-0138-1
http://www.locus.ufv.br/handle/123456789/23341
Resumo: As evaporation is an energy-intensive process, it is important that evaporators operate efficiently at their maximum capacity. The aim of this study was to compare the effectiveness of a pilot-scale, single-stage falling-film evaporator in the evaporation of water and skim milk. The solutions were fed at a boiling temperature of 60 °C, and a mass flow rate of 50.0 ± 0.7 kg·h−1. There was no significant variation (p < 0.05) in the evaporation rate or in the energy efficiency for the experiments with skim milk at two different initial concentrations, but these values were higher than those obtained with the experiments with water. The heat transfer coefficient did not differ according to the product, and this result does not explain why the evaporation of skim milk was more effective than that of water. Flow behavior was modified according to the product: a thicker and slower film was obtained at the end of the skim milk concentration process compared to water. Increasing the concentration of a product would lead to an increase in residence time, which would modify the evaporation rate. The behavior of a product during the evaporation process cannot be predicted by the overall heat transfer coefficient alone, and a wide range of information is required to understand the evaporation process, such as residence time distribution, product viscosity, and surface tension.
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spelling Carvalho, Antônio Fernandes dePerrone, Ítalo TulerSilveira, Arlan Caldas PereiraFromont, LaurentMéjean, SergeTanguy, GaëlleJeantet, RomainSchuck, Pierre2019-02-04T20:56:56Z2019-02-04T20:56:56Z2013-071958-5594https://doi.org/10.1007/s13594-013-0138-1http://www.locus.ufv.br/handle/123456789/23341As evaporation is an energy-intensive process, it is important that evaporators operate efficiently at their maximum capacity. The aim of this study was to compare the effectiveness of a pilot-scale, single-stage falling-film evaporator in the evaporation of water and skim milk. The solutions were fed at a boiling temperature of 60 °C, and a mass flow rate of 50.0 ± 0.7 kg·h−1. There was no significant variation (p < 0.05) in the evaporation rate or in the energy efficiency for the experiments with skim milk at two different initial concentrations, but these values were higher than those obtained with the experiments with water. The heat transfer coefficient did not differ according to the product, and this result does not explain why the evaporation of skim milk was more effective than that of water. Flow behavior was modified according to the product: a thicker and slower film was obtained at the end of the skim milk concentration process compared to water. Increasing the concentration of a product would lead to an increase in residence time, which would modify the evaporation rate. The behavior of a product during the evaporation process cannot be predicted by the overall heat transfer coefficient alone, and a wide range of information is required to understand the evaporation process, such as residence time distribution, product viscosity, and surface tension.engDairy Science & TechnologyVolume 93, Issue 4–5, Pages 537–549, July 2013INRA and Springer-Verlag Franceinfo:eu-repo/semantics/openAccessEvaporatorSkim milkEnthalpy balanceVacuum concentrationOverall heat transfer coefficientPilot-scale investigation of effectiveness of evaporation of skim milk compared to waterinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf281415https://locus.ufv.br//bitstream/123456789/23341/1/artigo.pdf3e58b4e1d6592ec0d50a3796c2e54661MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23341/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/233412019-02-04 17:57:48.761oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-02-04T20:57:48LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false
dc.title.en.fl_str_mv Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
title Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
spellingShingle Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
Carvalho, Antônio Fernandes de
Evaporator
Skim milk
Enthalpy balance
Vacuum concentration
Overall heat transfer coefficient
title_short Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
title_full Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
title_fullStr Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
title_full_unstemmed Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
title_sort Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water
author Carvalho, Antônio Fernandes de
author_facet Carvalho, Antônio Fernandes de
Perrone, Ítalo Tuler
Silveira, Arlan Caldas Pereira
Fromont, Laurent
Méjean, Serge
Tanguy, Gaëlle
Jeantet, Romain
Schuck, Pierre
author_role author
author2 Perrone, Ítalo Tuler
Silveira, Arlan Caldas Pereira
Fromont, Laurent
Méjean, Serge
Tanguy, Gaëlle
Jeantet, Romain
Schuck, Pierre
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Carvalho, Antônio Fernandes de
Perrone, Ítalo Tuler
Silveira, Arlan Caldas Pereira
Fromont, Laurent
Méjean, Serge
Tanguy, Gaëlle
Jeantet, Romain
Schuck, Pierre
dc.subject.pt-BR.fl_str_mv Evaporator
Skim milk
Enthalpy balance
Vacuum concentration
Overall heat transfer coefficient
topic Evaporator
Skim milk
Enthalpy balance
Vacuum concentration
Overall heat transfer coefficient
description As evaporation is an energy-intensive process, it is important that evaporators operate efficiently at their maximum capacity. The aim of this study was to compare the effectiveness of a pilot-scale, single-stage falling-film evaporator in the evaporation of water and skim milk. The solutions were fed at a boiling temperature of 60 °C, and a mass flow rate of 50.0 ± 0.7 kg·h−1. There was no significant variation (p < 0.05) in the evaporation rate or in the energy efficiency for the experiments with skim milk at two different initial concentrations, but these values were higher than those obtained with the experiments with water. The heat transfer coefficient did not differ according to the product, and this result does not explain why the evaporation of skim milk was more effective than that of water. Flow behavior was modified according to the product: a thicker and slower film was obtained at the end of the skim milk concentration process compared to water. Increasing the concentration of a product would lead to an increase in residence time, which would modify the evaporation rate. The behavior of a product during the evaporation process cannot be predicted by the overall heat transfer coefficient alone, and a wide range of information is required to understand the evaporation process, such as residence time distribution, product viscosity, and surface tension.
publishDate 2013
dc.date.issued.fl_str_mv 2013-07
dc.date.accessioned.fl_str_mv 2019-02-04T20:56:56Z
dc.date.available.fl_str_mv 2019-02-04T20:56:56Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://doi.org/10.1007/s13594-013-0138-1
http://www.locus.ufv.br/handle/123456789/23341
dc.identifier.issn.none.fl_str_mv 1958-5594
identifier_str_mv 1958-5594
url https://doi.org/10.1007/s13594-013-0138-1
http://www.locus.ufv.br/handle/123456789/23341
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartofseries.pt-BR.fl_str_mv Volume 93, Issue 4–5, Pages 537–549, July 2013
dc.rights.driver.fl_str_mv INRA and Springer-Verlag France
info:eu-repo/semantics/openAccess
rights_invalid_str_mv INRA and Springer-Verlag France
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Dairy Science & Technology
publisher.none.fl_str_mv Dairy Science & Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
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instname_str Universidade Federal de Viçosa (UFV)
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institution UFV
reponame_str LOCUS Repositório Institucional da UFV
collection LOCUS Repositório Institucional da UFV
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