Procédé pour concentrer une matière liquide par évaporation

摘要

Liquid is heated while passed at a speed maintaining turbulent flow along a winding path at sufficiently high pressure to prevent boiling. It is the fed along an unheated winding path in maintained turbulent flow while allowing the pressure to fall below the vapour pressure. This flash evaporates the liquid relatively gradually and continuously and forms a homogeneous liquid/vapour mixture from which concentrated liquid is separated in a separator. Specif. the concentration may be applied to gelatine, whole liquid egg, egg white or yolk, or maize liquor.