In this paper, the apple juice was used as the experimental medium, the main factors, such as the evaporating temperature, feed rate, temperature difference of the heat transfer and concentration, were analyzed, the heat transfer of the juice was studied on a heat pipe evaporator, a dynamic model of the apple juice during the constant volume heat process was built up, the heat transfer during evaporation, affected the heat transfer properity in evaporating process were investigated, the experimental relating formula was obtained finally. The above informations could provide some help to design new evaporators and optimize the fruit juice concentrating parameters.

In this paper, pumpkin juice concentrations were carried out using a three-phase circulating fluidized bed evaporator. The flow and heat transfer characteristics of this evaporation process were investigated and parametric studies were conducted to identify the governing parameters in the process. It was found that compared with two-phase evaporation process, addition of inert particles improved the heat transfer efficiency by 35% and also inhibit forming and clean fouls during the pumpkin juice concentration. A correlation equation of boiling heat transfer coefficient was established for the three-phase circulating fluidized bed evaporator. This research work improves the understanding of the three-phase circulating fluidized bed evaporator and benefit to its wider application in foodstuff field.

In this paper, the heat transfer of pineapple juice was investigated on a new evaporator with ultrasound. The effects of various factors on the heat transfer coefficient were analyzed, including feed rate, evaporating temperature, temperature difference of heat transfer, and juice concentration. The proposals of design and operation for this new evaporation were also discussed.

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