🍭 Food Processing
Vacuum evaporation for sugar and dairy, vacuum cooking, freeze drying and aroma recovery.
Food Processing — Ejector Applications
Vacuum evaporation, vacuum cooking and freeze drying for food products
Sugar & Dairy Vacuum Evaporation
Multiple-effect vacuum evaporation is the energy-efficient method to concentrate sugar syrup, milk, fruit juice and tomato paste from dilute feedstocks to a thick, concentrated product. Operating at 50–150 Torr in successive effects, evaporation at reduced temperature avoids heat damage, colour development and caramelisation. The steam ejector system removes non-condensable gases (CO₂, air in-leakage) from the condenser serving the last evaporator effect, maintaining the vacuum in the entire evaporator train. Two-stage ejector systems with an inter-condenser handle the gas load efficiently and continuously.
Vacuum Cooking & Crystallisation
Pan boiling of sugar, confectionery and pharmaceutical products under vacuum (50–100 Torr) allows crystallisation at controlled temperatures below 80°C, preventing colour development and preserving product quality. The ejector provides and maintains the vacuum in the pan throughout the boiling and crystallisation cycle. Single and two-stage ejectors sized for the specific pan volume and gas load are used, typically mounted directly on the pan or manifolded to serve multiple pans from a single ejector station.