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Stainless Steel Mvr Evaporator System

Mvr Evaporator System For Lactic Acid

Electricity Heating mvr evaporator

Basic Infomation

Place of Origin: China

Brand Name: Hanpu

Certification: ce，iso

Model Number: MVR

Payment & Shipping Terms

Packaging Details: Packing in wooden case

Delivery Time: 90days-150days

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Tomato Stainless Steel Mvr Evaporator System Electricity Heating For Lactic Acid

Product Description

Tomato Stainless Steel MVR Evaporator System - Electricity Heating For Lactic Acid

Engineer-to-order MVR (Mechanical Vapor Recompression) evaporator in food-grade stainless steel (SS316L/duplex), designed for tomato paste concentration and lactic acid process duties. The system uses electricity-driven vapor recompression to recycle latent heat, enabling low-temperature, energy-efficient evaporation with consistent product quality and predictable OPEX.

Key Benefits

Energy Efficiency: Electric-duty MVR minimizes fresh steam, reducing utility cost and carbon footprint.
Quality Protection: Vacuum operation and tight ΔT control preserve tomato color/aroma and lactic acid integrity.
Hygienic Construction: Food-contact stainless steels, drainable layouts, optional CIP/SIP for rapid turnaround.
Process Flexibility: Recipes for tomato brix ramp-up and lactic acid concentration with controlled residence time.
High Availability: 24/7 automatic operation, redundancy on critical skids, predictive fouling monitoring.

Process & Thermal Economy

Secondary vapor is mechanically compressed (electric VFD) to raise saturation temperature and reused as the heating medium. Optimized Δ T/LMTD and circulation rates deliver gentle evaporation for tomato puree and thermally sensitive lactic acid streams while maximizing heat-transfer efficiency.

Materials & Hygiene

Wetted parts in SS316L/duplex (electropolish on request), FDA-compliant elastomers, sanitary connections, sloped/drainable piping, and validated CIP/SIP programs supporting HACCP/ISO 22000.

Process Overview -- Tomato & Lactic Acid

Feed preparation: filtration/degassing; pH trim for lactic acid; seed/skin removal for tomato.
MVR evaporation (vacuum): electric compressor sets ΔT for gentle concentration and target Brix/acid strength.
Condensate management: polished for reuse (CIP water, boiler make-up) per site standards.
Finishing: tomato: final Brix adjustment and sterilization; lactic acid: downstream polishing/neutralization as required.
Automation: recipe-based control for product changeover and seasonal variability.

Key Components

MVR evaporator (falling film / forced circulation) with vapor-liquid separator
Electric-driven mechanical vapor compressor (turbo/Roots) with VFD
Preheaters, main heater, condensers, vacuum/NCG handling
PLC/HMI/SCADA with historian; instruments (T/P/flow/cond/level/Brix)
CIP/SIP skid; optional aroma recovery and condensate polishing filters

Performance & Sizing

Parameter	Typical Range*
Operation	Continuous, 24/7
Electric use (MVR)	~15-40 kWh per ton of water evaporated (duty/CR dependent)
Product temperature	Low-temp vacuum duty to protect color/aroma/organics
Tomato concentrate	Target Brix (e.g., 28-38 °Bx) with aroma retention options
Lactic acid concentration	Duty-specific solids/acid strength with controlled residence time
Materials	SS316L/duplex; Ti/Hastelloy available for corrosives

*Actual performance depends on feed composition, viscosity/fouling tendency, compression ratio, and HX design.

FAQ

Can one line handle both tomato and lactic acid?

Yes--via recipe-based setpoints (ΔT, residence time, pressure) and sanitary changeover with validated CIP/SIP.

How is product quality protected?

Vacuum boiling lowers temperature; uniform thin-film/forced circulation and tight ΔT avoid over-cooking and degradation.

What about energy sources?

The main duty is electric (MVR). Fresh steam is minimal after start-up; heat recovery options further reduce OPEX.

Application

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Contact Person :	Mr. Jim(General Director)
Tel :	+8613962270688
Fax :	86-512-58797983

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