Optimization of parameters of a single effect evaporator for agave syrup production

Lara, Diógenes Daniel Ávila; Rubio-Ríos, Anilú; Rosales-Marines, Lucero; Solanilla‐Duque, José Fernando; Flores‐Gallegos, Adriana C.; Herrera, Raúl Rodríguez

doi:10.15446/dyna.v88n219.97085

Cited by 3 publications

(1 citation statement)

References 3 publications

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“…The values of these physical traits decreased as the evaporation temperature increased, indicating the importance of the thermal process in NCS production. This thermal process plays a crucial role in evaporating moisture from the solidified products, confirming the widely accepted notion that thermal energy influences the mass balance in the evaporation process [25,26].…”

Section: Discussionsupporting

confidence: 75%

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Asikin,

Nakaza,

Maeda

et al. 2023

Applied Sciences

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Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction products (MRPs) of NCS. Evaporation was tested at three final heating temperatures (120, 130, and 140 °C). The moisture content, water activity, L*a*b* color spaces, and ICUMSA (International Commission for Uniform Methods of Sugar Analysis) values of the NCS were determined. Volatile MRPs of NCS were extracted using polyethylene (PE) membrane and retronasal aroma simulator (RAS) techniques, and their components were measured using gas chromatography. A higher evaporation temperature produced NCS with less moisture content and water activity. However, it also led to a darker color, as indicated by lower L* (brightness) and b* (yellow) values in the color spaces. Additionally, higher evaporation temperatures resulted in greater ICUMSA values. Moreover, higher heating increased the amounts of volatile MRPs, such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-furanmethanol, 2-methylpyrazine, 2,5-dimethylpyrazine, and 2,6-dimethylpyrazine. Negative correlations were observed between moisture content, water activity, brightness, yellow color, and the total MRPs obtained by PE and RAS extractions. Additionally, positive and significant correlations were confirmed between ICUMSA values and most MRPs. Thus, the evaporation temperature alters the key physicochemical traits and volatile compounds of NCS, affecting its physical stability and flavor quality.

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Section: Discussionsupporting

confidence: 75%

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Asikin,

Nakaza,

Maeda

et al. 2023

Applied Sciences

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Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama

et al. 2023

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Simulation of single-effect and triple-effect evaporator for fruit juice concentration using Aspen HYSYS

Hameed,

Khadom,

Mahood

2024

Chemical Product and Process Modeling

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One of the most popular methods of fruit juice preservation is concentration since it offers a variety of advantages, like decreased volume, weight, packing, simpler transportation and handling, and a longer shelf life. The present paper studied the evaporation of fruit juice in single- and triple-effect evaporators using Aspen HYSYS software. The amount of juice was 3000 kg/h, and its concentration was raised from 10 to 50 °Brix. Four evaporator layouts were estimated and optimized: single-effect, modified single-effect, forward triple-effect, and triple-effect in parallel. It is a study of the effect of the temperature of saturated steam (120–300 °C) used to concentrate the juice and the pressure of the product (15–50 kPa) on the mass flow rate of steam required, economy, and overall heat transfer coefficient times area (UA) of the evaporator. The best operating conditions for each type of evaporation system were 15 kPa of the product’s pressure for all types of evaporators, 192, 240, 182, and 210 °C of the single-effect, modified single-effect, forward triple-effect, and parallel triple-effect, respectively. These operating conditions are equivalent to the steam required, economy, UA, and steam cost as follows: for each type, they were (3075, 338.4, 1224, and 1100 kg/h), (0.78, 7.1, 1.96, and 2.15), (40,182, 74,505, 539,987, 152,173 kJ/°C h), and (12.68 × 103, 12.76 × 103, 12.65 × 103, and 12.73 × 103 $/h), respectively.

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Optimization of parameters of a single effect evaporator for agave syrup production

Cited by 3 publications

References 3 publications

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama

Simulation of single-effect and triple-effect evaporator for fruit juice concentration using Aspen HYSYS

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