500kg/h Vacuum Single-Effect Evaporator for Juice

Product Overview

500kg/h Vacuum Single-Effect Evaporator for Juice is a specialized evaporation system designed for the fruit juice industry, with a fixed water evaporation rate of 500kg/h—optimized for medium-scale juice concentrate production. It uses vacuum technology to evaporate water from fresh juice at low temperatures (45–60°C), preserving natural flavors, colors, and nutrients (e.g., vitamins, antioxidants) that are sensitive to high heat. Constructed from 316L stainless steel (wetted parts in contact with juice) and 304 stainless steel (frame and non-wetted parts), it complies with FDA 21 CFR Part 177 and EU Regulation 10/2011 for food contact materials. Key specifications include a working vacuum range of -0.088 to -0.095 MPa, a final juice concentration of 60–75° Brix (adjustable), and a juice recovery rate of >99%—minimizing product loss. It is ideal for processing a wide range of juices (citrus, apple, berry, tropical) and is easy to integrate into existing juice production lines.

Product Features

• Fixed High Evaporation Capacity: The system is engineered for a consistent water evaporation rate of 500kg/h (under standard conditions: juice inlet temperature 25°C, vacuum -0.092 MPa), enabling predictable batch scheduling for medium-scale juice plants (producing 1–5 tons of concentrate per day).

• Flavor & Nutrient Preservation: Low-temperature evaporation (45–60°C) retains >90% of volatile flavor compounds (e.g., limonene in orange juice, esters in apple juice) and >85% of vitamin C—outperforming traditional atmospheric evaporators (which lose 30–50% of nutrients at 100°C).

• Sanitary Juice Contact Surfaces: Wetted parts are made of 316L stainless steel with a mechanical polish finish of Ra < 0.8 μm (electropolish option available for Ra < 0.4 μm); all connections are sanitary tri-clamp type (DIN 11851), and the evaporator body has no dead zones to prevent juice residue buildup.

• Energy-Efficient Design: The shell-and-tube heat exchanger (heat exchange area: 15 m²) uses steam (0.3–0.5 MPa) as the heating source, with an insulation layer (50mm thick, rock wool) around the evaporator body to reduce heat loss by 20%. An optional heat recovery module can preheat incoming juice, further saving energy.

• User-Friendly Operation: A PLC-based control system with a 7-inch touchscreen automates key processes (juice feeding, vacuum adjustment, temperature control) and provides real-time data (evaporation rate, juice Brix, energy usage). Fault alarms (e.g., low vacuum, high temperature) prevent process errors.

Applications

• Citrus Juice Processing: Concentrates orange, lemon, and grapefruit juice from 12–15° Brix (freshly squeezed) to 65–70° Brix (concentrate), preserving the bright color and tangy flavor of citrus fruits for use in juice blends, soft drinks, and frozen juices.

• Apple & Pear Juice Processing: Reduces moisture in apple/pear juice (initial Brix: 10–14°) to 70–75° Brix concentrate, maintaining the sweet, fruity flavor and preventing browning (via low-temperature operation) for use in jams, sauces, and baby food.

• Berry Juice Processing: Concentrates delicate berry juices (strawberry, raspberry, blueberry) at 45–50°C to 60–65° Brix, preserving anthocyanins (antioxidants) and the intense red/purple color—critical for high-value berry concentrates used in dietary supplements and premium beverages.

• Tropical Juice Processing: Handles high-sugar tropical juices (mango, pineapple, passion fruit) without caramelization, concentrating from 15–18° Brix to 65–70° Brix while retaining the unique tropical aromas and flavors.