Application of vacuum centrifuge concentrator process in health food production

Evaporation is the process
of heating and boiling a dilute solution, vaporizing the solvent and concentrating the solution.

In the raw materials or semi-finished products produced by health food factories, if the vegetable juice and milk, etc.
, generally contain a lot of water (about 75% to 90%), and there are nutrient-priced heat-sensitive substances, when making the finished product, it is necessary to increase its concentration, but also to preserve the original color, aroma and taste of the food solution, so the concentration of the food solution is a more complex process
.

There are high requirements
for the design of its process flow, the selection of equipment, manufacturing and processing and specific operations.

Concentration is one
of the processes commonly used in the production of health food.

It mainly refers to the recovery of solvents after the extraction of active ingredients or nutrients, and the recovery of solvents is generally concentrated; The extract of the substance needs to be concentrated to a certain content due to the low solid content; When the extract is subsequently treated, it is often necessary to increase the concentration, such as crystallization, spray drying, etc.
All involve the concentration process
.

Although the concentration is simple, it is improperly processed and will cause certain losses
.

In the factory, there are two main types of
concentration: atmospheric pressure concentration and vacuum concentration.

With the development of science and technology, the concentration of food solution tends to be low temperature, high speed and continuous
.

■ Atmospheric pressure concentration Atmospheric pressure concentration is to evaporate
the solution under atmospheric pressure.

If the solvent is organic, condensation recovery should be carried out frequently in order to recycle and prevent air pollution
.

Concentration equipment generally consists
of a heater, an evaporator, a condenser and a solvent receiver.

Atmospheric pressure concentration equipment is relatively simple and easy to operate, but due to the high evaporation temperature and large energy consumption, many components in the solution are easy to coking, decomposition and oxidation under high temperature conditions, which reduces
product quality.

Therefore, atmospheric pressure concentration is used less and less
in actual production.

■ Membrane concentration Membrane separation is a separation method
that uses a semi-permeable membrane.

Under the action of a certain pressure or electric field, the separation membrane can selectively pass through the membrane with molecules of different sizes or ions of different electrical properties in the solution, so that the substance can be separated, purified or concentrated
.

Membrane technology has three kinds
: ultrafiltration, reverse osmosis and electrodialysis.

In membrane separation, if only the solvent passes through the semi-permeable membrane, the solution obtains concentration, a process called membrane concentration
.

Due to the gap in the manufacturing technology of semi-permeable membrane and the research on membrane filtration process conditions, coupled with some other reasons, the practical application of membrane filtration in food production is still less
.

■ Freeze concentration Freeze concentration is a concentration method that uses the principle of solid-liquid balance between ice and aqueous solution, which is especially suitable for the concentration
of heat-sensitive foods.

In order to prevent excessive solute loss, local supercooling should be avoided during crystallization operations and well controlled
during separation operations.

This method is used for the concentration of foods containing aromatic substances, but due to the high cost of use, the promotion of this method is limited to a certain extent
.

■ Vacuum concentration Vacuum concentration, also known as vacuum concentration, is extremely commonly used in industrial production, and is also used the most
in the production of health food.

Vacuum concentration has many advantages
.

The solvent evaporates quickly in the boiling state of the liquid substance, and its boiling point changes due to pressure, the pressure increases, the boiling point rises, the pressure is small, and the boiling point decreases
.

Due to evaporation at lower temperatures, a lot of energy
can be saved.

At the same time, because the material is not affected by high temperature, the destruction and loss of thermal unstable components are avoided, and the nutrients and aroma
of raw materials are better preserved.

In particular, certain amino acids, chlorogenic acid, flavonoids, phenols and other substances can prevent heat damage
.

Some viscous materials such as sugars, proteins, pectin, and mucus can prevent material coking at low temperature evaporation
.

ZLS series vacuum centrifuge concentrator, the comprehensive use of centrifugal, vacuum and heating and other means, effective evaporation of solvents, efficient recovery of biological or analytical samples, widely used in life sciences and chemistry, pharmaceutical and other fields
.

It is the main equipment used in vacuum concentration method, and there are three models of ZLS-1, ZLS-2 and ZLS-3