The Kinetic Model Of Nutrient Loss And Quality Evaluation Of The Process Of Concentrating Celery Juice

In the paper, the dimpled vertical plate falling film evaporator is applied to concentrate and condense the heat sensitive celery juice. The kinetics of vitamin C loss in the concentration process of celery juice is studied. And then based on the former, the quality evaluation criterion for concentration process of food liquid is established. The kinetic model of vitamin C loss is both tested in evaporation and concentration process. The results indicate that the predicted values from the model celery juice concentration agrees well with the experimental data. And then based on the quality evaluation, the characteristics between the dimpled vertical plate falling film evaporator and the ripple tube falling film evaporator is compared. In addition, the evaporation characteristics of dimpled vertical plate falling film evaporation is studied either. The heat transfer model is put forward and the numerical value of which value accorded with the experimental data well. At the same time, the parameters such as evaporation temperature,temperature difference,liquid flux and liquid thickness are changed to analyze and study the hydrodynamics and heat transfer properties of the equipment under different operational conditions. And the characteristics of the two evaporators is compared.The study indicates that because the dimpled vertical plate falling film evaporator can enhance heat transfer,prevent and clean fouls and be operated at lower temperature difference, it is fit for the evaporation of heat sensitive foodstuff. So it is feasible to be introduced in industry production especially in food field.