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KMID : 0380619920240040301
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 4 p.301 ~ p.305
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Effect of Heating Medium and Evaporation Temperatures on Concentration of Garlic Juice
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박무현/Park, Moo Hyun
한봉호/김병삼/박노현/Han, Bong Ho/Kim, Byeong Sam/Park, Noh Hyun
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Abstract
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Effect of heating medium and evaporation temperatures on a concentration ratio, a evaporation rate and a overall heat transfer coefficient during concentration of garlic juice by a centrifugal thin film evaporator were investigated. At constant feeding rate and evaporation temperature, the concentration ratio, the evaporation rate and the overall heat transfer coefficient increased with the increase of the steam temperature but those values increased slowly or decreased as a steam temperature exceeded 110 ℃ . At the feeding rate of 50 kg/h and the steam temperature of 1000 and below, those values decreased with the increase of evaporation temperature. But if a steam temperature became 100 ℃ and up, those values increased slowly and then decreased with the increase of the evaporation temperature until the evaporation temperature reached a critical value. At constant feeding rate, those values increased until the temperature difference between steam and evaporation temperatures became 70℃. But if they become larger than 70℃, those values increased slowly and then decreased.
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