PERFORMANCE ANALYSIS of the MILK CONCENTRATING SYSTEM FROM A BRAZILIAN MILK POWDER PLANT

Ribeiro, Cláudio P.; Andrade, Maria Helena Caño de

doi:10.1111/j.1745-4530.2003.tb00596.x

Cited by 11 publications

(15 citation statements)

References 15 publications

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“…Limits to usability in this study Unique component approach Ribeiro (2001) and Ribeiro and Andrade (2003) Preheating, pasteurization, evaporation The food product is divided into several components or ''pseu do-components'' (''Pseudo-component approach'', see Table 1), which represent the major categories of chemical components of the product: water, fat, proteins, carbohydrates, minerals, and fibres. This concept of ''pseudo-components'' is already in use in the petroleum industry to model complex mixtures (French-McCay, 2004), and is similar to the ''proximate analysis'' of food components (for further details see Greenfield and Southgate, 2003).…”

Section: A Imentioning

confidence: 99%

“…The evaporation step is considered, together with spray drying, as the most energy intensive operation in the dairy industry: despite recent process improvements, the concentration and drying steps still consume nowadays about 25% of the total energy used in dairy processing (French Ministry of Agriculture, Food and Forestry, 2011). In this work, industrial data taken from the work of Ribeiro & Andrade (Ribeiro, 2001;Ribeiro and Andrade, 2003) and experimental data from experiments performed with a pilot-scale evaporator used in the Dairy platform in Rennes (UMR STLO INRA-Agrocampus Ouest, Rennes France) serve as a test bench to validate the modelling approach and illustrate the potentialities of the proposed food modelling.…”

Section: A Imentioning

confidence: 99%

“…2.3.1. Industrial milk concentration plant (Ribeiro, 2001;Ribeiro and Andrade, 2003) The industrial milk concentration plant (Embaré Indùstrias Alimenticias S.A., Brazil) considered is the one described by Ribeiro (2001) and Ribeiro and Andrade (2003). The milk process (Fig.…”

Section: An Industrial and A Pilot-scale Plants As Referencesmentioning

confidence: 99%

See 2 more Smart Citations

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Madoumier

Azzaro‐Pantel

Tanguy

et al. 2015

Journal of Food Engineering

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In this paper, a modelling approach for liquid food products in a chemical process simulator is proposed from the flowsheeting methodology widely used for chemical processes. The focus is set on dairy concentration processes, in which milk is defined as a mixture of water and four dry matter components (fat, proteins, carbohydrates, minerals) modelled as ''pseudo-components'' in a conventional simulator which has been adapted to take into account the behaviour of the liquid food product considered. The significant properties of milk (heat capacity, boiling point elevation, thermal conductivity, density, viscosity, surface tension) are modelled with empirical models found in the literature and implemented in the simulator. In order to validate the approach, an industrial milk evaporation process and a pilot-scale evaporator are modelled and simulated. The results are compared with industrial and experimental results respectively, and show a good agreement with the industrial process. However improvements are needed in modelling the pilot scale evaporator. The proposed approach is generic enough to be extended to other liquid foods.

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Section: A Imentioning

confidence: 99%

Section: A Imentioning

confidence: 99%

See 1 more Smart Citation

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Madoumier

Azzaro‐Pantel

Tanguy

et al. 2015

Journal of Food Engineering

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“…Evaporation is an important unit operation in many industrial processes. These processes make use of multiple‐effect evaporators to remove water from diluted solutions such as black liquor (Jyoti & Khanam, ; Khanam & Mohanty, ), milk (Galvan‐Angeles, Diaz‐Ovalle, Gonzales‐Alatorre, Castrejon‐Gonzales, & Vazques‐Roman, ; Ribeiro & Andrade, ), tomato juice (Simpson, Almonacid, Lopez, & Abakarov, ; Sogut, Ilten, & Oktay, ), orange juice (Balkan, Colak, & Hepbasli, ), sugar juice (Bapat, Majali, & Ravindranath, ), and sea water (Piacentino & Cardona, ; Sagharichiha, Jafarian, Asgari, & Kouhikamali, ). An important characteristic of multiple‐effect evaporator is the monotonic reduction of vapor pressure from the first effect to the last effect.…”

Section: Introductionmentioning

confidence: 99%

Determination of optimum vapor bleeding arrangements for sugar juice evaporation process

Chantasiriwan

2017

J Food Process Engineering

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The sugar juice evaporation process consists of juice heater, evaporator, and crystallizer. The juice heater increases the temperature of diluted sugar juice from the ambient temperature to the boiling point. The evaporator removes most water content of diluted sugar juice. The crystallizer removes the remaining water content, yielding raw sugar as the final product. Since both the juice heater and the crystallizer require vapor bled from the evaporator, there are interactions between the three components. A model of interactions between the three components of the sugar juice evaporation process is presented in this paper. The model yields a system of nonlinear equations that, under some specified assumptions and conditions, consists of only two free parameters. This implies that there is a unique distribution of a given total juice heater surface when vapor is bled from the first two effects of the evaporator. In contrast, if vapor is bled from the first three or four effects, there are many possible surface distributions. It is shown that there is an optimum surface distribution when vapor is bled from either the first three or four effects of the evaporator that minimizes the steam economy. The optimum four‐effect vapor bleeding arrangement results in the largest steam economy. However, the two‐effect vapor bleeding arrangement produces a larger mass flow rate of processed sugar juice than either three‐effect vapor bleeding arrangement or four‐effect vapor bleeding arrangement. Practical applications This paper presents a mathematical model of a sugar juice evaporation process. Although one specific process design is under consideration, the model can easily be adjusted for a different process design. This model will be useful for analysis and optimization of the process. One optimization problem mentioned in the paper is the optimum allocation of a fixed total surface among the four heat exchangers of the juice heater, which is used to increase juice temperature to the boiling point before entering the quintuple‐effect evaporator. It is found that there are two different optimum surface allocations corresponding to the maximum rate of processed juice and the minimum amount of steam required by the process. Results of this paper should provide a guideline to a process designer in selecting the juice heater that will both satisfy the required heating duty and yield the optimum performance.

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“…The ASPEN Plus environment (Evans et al, 1979), which has already been employed to simulate other industrial plants (Douglas and Young, 1991;Ong'iro et al, 1996;Rachid and Caño Andrade, 2001;Ribeiro and Caño Andrade, 2003), was chosen for analysis of the system described above. Since a built-in model block for simulating rectangular shell exchangers with finned elliptical tubes is not available in ASPEN, one was developed in this work and subsequently introduced into the simulator.…”

Section: Introductionmentioning

confidence: 99%

Analysis and simulation of the drying-air heating system of a Brazilian powdered milk plant

Ribeiro

Andrade

2004

Braz. J. Chem. Eng.

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-Aiming at simulating air-heating systems, two algorithms were developed for the calculation of finned elliptical-tube heat exchangers, whose basic difference lies in the kind of hot fluid employed: saturated steam or hot liquid. In both cases, a crossflow unit, in which the cold fluid is mixed and always flows on the shell side, is considered. The hot fluid may exhibit multiple passes in the tubes and is assumed unmixed, except for the region between the passes. A comparison between calculated results and operating data on industrial exchangers indicated the adequacy of the algorithms developed. The codes were then introduced into the ASPEN Plus shell, enabling simulation of the steady-state operation of the whole drying-air heating system of a powdered milk plant. Moreover, a sensitivity analysis of this system was conducted for one of its operating parameters and the existence of an optimal value for this variable was clearly shown.

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PERFORMANCE ANALYSIS of the MILK CONCENTRATING SYSTEM FROM A BRAZILIAN MILK POWDER PLANT

Cited by 11 publications

References 15 publications

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Modelling the properties of liquid foods for use of process flowsheeting simulators: Application to milk concentration

Determination of optimum vapor bleeding arrangements for sugar juice evaporation process

Analysis and simulation of the drying-air heating system of a Brazilian powdered milk plant

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