Qualitative investigation of the flow behaviour during falling film evaporation of a dairy product
Journal article, 2015

Falling film evaporation is an important technology in the dairy industry for producing powders. In this paper, flow details of liquid falling films have qualitatively been investigated using a pilot evaporator, and in particular using a high-speed camera. Variations with different dry solids contents, flow rates and driving temperature differences were investigated. The flow characteristics were seen to be considerably affected by all three variables. Two of the main observations were the formation of bubbles under evaporative conditions and that the flow, bubble formation and evaporative heat transfer coefficient was observed to be heat flux dependent.

Heat transfer

Falling film

Flow characteristics

Evaporation

Dairy products

Author

Mathias Gourdon

Chalmers, Energy and Environment, Industrial Energy Systems and Technologies

F. Innings

Tetra Pak Cheese and Powder Systems, Inc.

A. Jongsma

Tetra Pak Cheese and Powder Systems, Inc.

Lennart Vamling

Chalmers, Energy and Environment, Industrial Energy Systems and Technologies

Experimental Thermal and Fluid Science

0894-1777 (ISSN)

Vol. 60 9-19

Areas of Advance

Energy

Subject Categories

Chemical Engineering

DOI

10.1016/j.expthermflusci.2014.07.017

More information

Latest update

9/6/2018 1