International Sugar Journal

Impacts of superheated steam on juice degradation and evaporator performance [Full subscriber]

Abstract         Process steam used in juice evaporation is typically supplied from a turbine exhaust or from a pressure let-down station and so is usually superheated.  Superheat raises the temperature difference between the heating surface and the temperature of the bulk juice in the first evaporator.  There is anecdotal evidence that large amounts of superheat can reduce the heat-transfer coefficients of the first evaporator as the superheated vapour can blanket the heating surface, which impedes condensation, and this, in turn, raises the calandria pressures and increases the scaling rates of the evaporators.  It is generally considered ideal that the amount of…

Login or sign up

Create an account

Lost your password?