Low temperature evaporator for heat-sensitive food products
Efficiently concentrate sensitive liquid products while preserving their quality with low-temperature evaporation, ideal for maximizing consistency and flavor without thermal damage.
Concentrates and Preserves Heat-Sensitive Liquid Products
The Low Temperature Evaporator from Reda Spa is a crucial component for efficient evaporation processes across diverse food and beverage industries. This equipment is designed to concentrate heat-sensitive liquids, maintaining product quality while reducing thermal degradation risks. Utilizing low-temperature evaporation methods, it preserves the flavor and nutritional value in products like evaporated milk, yogurt concentrate, and fruit juices. Capable of continuous, 24/7 automatic operation, this system integrates seamlessly into existing production lines, supported by Mechanical Vapour Recompression (MVR) and membrane concentration units to elevate throughput and energy efficiency. The evaporator operates with minimal changes to product properties, handling concentrations up to 60°/67° Brix. This makes it suitable for dairy producers, juice processors, and wine, plant-based drink, and beer manufacturers. Constructed for durability and performance, it facilitates easy cleaning and maintenance, supported by Reda’s customization and engineering support for tailored solutions in your production environment.
Benefits
- Preserves product flavor and nutritional integrity through low-temperature processing.
- Enhances efficiency with 24/7 automatic operation reducing operational oversight.
- Integrates seamlessly into existing systems for streamlined production.
- Minimizes energy consumption with state-of-the-art Mechanical Vapour Recompression.
- Facilitates high-quality concentration for diverse liquid food applications.
- Applications
- Cream,Plant-based drinks,Wine,Milk,Fermented products,Cheese,Whey,Drinkable milk,Beer,Dairy,Juices
- End products
- Uht cream,Beer wort concentrate,Cheese concentrates,Concentrated wine,Grape juice concentrate,Yogurt concentrate,Evaporated milk,Whey protein concentrate,Condensed milk,Orange juice concentrate,Almond milk concentrate
- Steps before
- Clarification,Pasteurization,Membrane Concentration
- Steps after
- Juice Clarification,Sterilization (UHT)
- Input ingredients
- milk,whey,juice,special products,heat sensitive products
- Output ingredients
- concentrated milk,concentrated whey,concentrated juice,concentrated special products
- Market info
- Evaporation temperature
- 20°/24°C
- Concentration level
- up to 60°/67° Brix
- Automation
- 24/7 automatic operation
- Technology type
- Single stage / multi-effects / MVR
- Preservation of product integrity
- No product changes nor damages
- Working mechanism
- Evaporation Technology
- Integrated steps
- Single stage or multi-effects evaporators
- CIP/SIP
- Automatic operation 24/7
- Automation level
- Automatic
- Batch vs. continuous operation
- Batch
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Heat sensitivity
- High
- Viscosity
- Low to Medium
- Aromas or flavors retained
- Yes
- Abrasiveness
- Low
- Concentration tolerance
- Up to 60°/67° Brix
- Control panel type
- PLC/HMI
- Integration possibilities
- With membrane technology
- Footprint customization
- Compact design available
- Operation mode
- 24/7 automatic