Problems of Working with Evaporators

Realize that evaporation can lead to technical issues, particularly when applying it in the food industry. Some evaporators are sensitive to differences in dilute solution viscosity and consistency. Because of a loss of circulation, these evaporators may work inefficiently. If you intend to use an evaporator for concentrating a highly viscous solution, you may need to replace the pump. When hard deposits form on the surfaces of the heating mediums in the evaporators, fouling occurs. Proteins and polysaccharides in foods can form such deposits, reducing heat transfer efficiency.
Foaming can also be a problem because dealing with excess foam can be time-consuming and inefficient. Use antifoam agents during food processing, but limit their application to a few. Concentrated acidic solutions can cause corrosion. Surface damage can reduce the long life of evaporators. Food quality and flavor can suffer as a result of evaporation. Overall, when selecting an evaporator, the qualities of the product solution must be carefully considered.