US3656534A - Concentration by continuous flash evaporation - Google Patents

Concentration by continuous flash evaporation Download PDF

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Publication number
US3656534A
US3656534A US872075A US3656534DA US3656534A US 3656534 A US3656534 A US 3656534A US 872075 A US872075 A US 872075A US 3656534D A US3656534D A US 3656534DA US 3656534 A US3656534 A US 3656534A
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United States
Prior art keywords
liquid
egg
pressure
process according
separator
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Expired - Lifetime
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US872075A
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English (en)
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Kenneth Lindsay Bain
Douglas Leslie Leonard
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Blaw Knox Co
Parkson Corp
Blaw Knox Corp
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Parkson Corp
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Assigned to WHITE CONSOLIDATED INDUSTRIES, INC. reassignment WHITE CONSOLIDATED INDUSTRIES, INC. MERGER (SEE DOCUMENT FOR DETAILS). EFFECTIVE DEC. 26, 1978 DISTRICT OF COLUMBIA Assignors: ATHENS STOVE WORKS, INC., BLAW-KNOX COMPANY, BULLARD COMPANY THE, DURALOY BLAW-KNOX, INC., FAYSCOTT, INC., GIBSON PRODUCTS CORPORATION, HUPP, INC., JERGUSON GAGE & VALVE COMPANY, KELIVINATOR INTERNATIONAL CORPORATION, KELVINATOR COMMERCIAL PRODUCTS, INC., KELVINATOR, INC., R-P & C VALVE, INC., WHITE SEWING MACHINE COMPANY, WHITE-SUNDSTRAND MACHINE TOOL, INC., WHITE-WESTINGHOUSE CORPORATION
Assigned to BLAW-KNOX COMPANY reassignment BLAW-KNOX COMPANY MERGER (SEE DOCUMENT FOR DETAILS). EFFECTIVE DEC. 26, 1978. DELAWARE Assignors: AETNA-STANDARD ENGINEERING COMPANY, BLAW-KNOX CONSTRUCTION EQUIPMENT, INC.,, BLAW-KNOX EQUIPMENT, INC., BLAW-KNOX FOOD & CHEMICAL EQUIPMENT, INC., BLAW-KNOX FOUNDRY & MILL MACHINERY, INC., COPES-VULCAN, INC.
Assigned to BLAW KNOX CORPORATION, A CORP OF DELAWARE reassignment BLAW KNOX CORPORATION, A CORP OF DELAWARE ASSIGNMENT OF ASSIGNORS INTEREST. Assignors: WHITE CONSOLIDATED INDUSTRIES, INC., A CORP OF DE.
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/02—Drying; Subsequent reconstitution
    • A23B5/022—Drying with use of gas or vacuum

Definitions

  • the heated liquid is 1 1 e erences thereafter passed through an unheated portion of the plate UNITED STATES PATENTS heater at reduced pressure, allowing vapor to form, and creatmg a homogeneous mixture of concentrated liquid and vapor.
  • 2 1 6/1955 Bassett et R The concentrated liquid is extracted in a separator, and in the I Dahlstedt n n.
  • R X case ofegg may be frozen or pray dried 3,195,613 7/1965 Hawkins ..159/2 R X 3,453,184 7/1969 Gemassmer et al ..159/47 R 10 Claims, 2 Drawing Figures ⁇ HOT WATER IN /7 ,ZZ DRIED PRODUCT /7 /5 I FEED 1N E C; 1 ,FLAsHER Z?
  • the present invention relates to a method for producing concentrated materials which, because they contain proteins, lipids, etc., are subject to denaturation or thermal degradation when excessively heated.
  • Such materials include gelatins, whole egg, egg albumen, egg yolk, and corn steep liquor. Concentration of these materials by removing water or other liquid constituents not only results in substantial savings in packaging, transportation and storage costs, but also in many cases improves the shelf life of the material, particularly when the concentrating process is concluded by spray or freeze drymg.
  • heat-sensitive liquids are concentrated by subjecting them to a controlled tortuous path heat and continuous flash evaporation process which achieves the desired degree of concentration without the normally accompanying adverse effects upon the liquid.
  • the liquid is passed through a tortuous heated flow path while being kept under sufficient pressure to prevent any boiling within the confines of the heated path and at temperatures below that at which it thermally degrades.
  • the tortuous path induces turbulent flow to shorten the time during which any selected portion of the liquid is in contact with the heated path surfaces.
  • the heated liquid is then passed into an unheated tortuous flow path which is designed to allow the pressure to drop relatively gradually below the vapor pressure of the liquid.
  • Vapor is formed by continuous flashing and, due to the tortuous character of the flow path, the resulting concentrate, which may be quite viscous, is prevented from accumulating on the flow path surfaces.
  • the concentrated liquid-vapor mixture then passes into a separator without sudden flashing.
  • FIG. 2 is a schematic sectional view of one form of plate evaporator used in the system of FIG. 1.
  • aheat-sensitive liquid to be concentrated such as gelatine, egg albumen, egg yolk, whole egg, or corn steep liquor
  • a feed line 11 is introduced through a feed line 11 and may be mixed with recycled liquid in a line 12 in which it is carried to an evaporator 13.
  • the evaporator 13 is preferably of the plate type illustrated in FIG. 2 to provide turbulent flow characteristics, although other turbulent flow-type evaporators may be used.
  • a plurality of adjacent thin corrugated metal plates 14 are held in spaced relation by intervening gaskets 15 to form a series of parallel passes 16 for the feed liquid and intervening passes 17 for a heating fluid such as hot water.
  • the evaporator structure which may be of the same general type described in the Palmason US. Pat. No. 3,073,380, is easily disassembled for the insertion or removal of plates and, by providing internal portals 18 at suitable locations and suitably arranging the gaskets 15, any desired pass configuration can be formed.
  • the heating fluid is supplied through an inlet pipe 19, passes in parallel through the interspaces 17 in a heated portion A of the evaporator and emerges through an outlet pipe 20.
  • Water is the preferred heating fluid because its temperature is easily controlled so as to prevent the liquid to be concentrated from reaching a temperature in excess of its temperature of thermal degradation. For example, whole egg or egg yolk will thermally degrade above about 145 F. and egg albumen will degrade above about F. Certain heat-sensitive liquids, however, can tolerate higher temperatures and thus may even permit the use of steam as a heating fluid.
  • the material After passing through the heated portion A of the evaporator, the material enters an unheated portion B in which the plates 14 are arranged in a similar manner to provide three adjacent tortuous flow material passes 21 but no heating fluid is applied to the intervening space 22.
  • the arrangement depicted in FIG. 2 is designated as a 2-2-3P configuration, having two parallel downwardly directed heated passes 16 followed by two parallel upwardly directed heated passes 16 and thence three downwardly directed unheated passes 21, the P designation indicating the unheated characteristic of the last three passes.
  • the homogeneous liquid-vapor mixture from the evaporator section B enters a line 24 at high velocity and is directed to a separator 25 where the vapor is separated from the concentrated liquid and is drawn off through a line 26 to a condenser 27. There it is condensed to the liquid phase and pumped through line 25$ and out of the system.
  • the concentrated liquid product in the bottom of the separator enters a product line 29 and may be removed from the system through an outlet line 30. If a greater degree of concentration is desired, a portion of the concentrated product is recycled by passing it through a line 31 so that it mixes with the feed material in the line 12. By controlling the proportion of product which is recycled, the concentration of the feed material may be adjusted and, hence, the concentration of the product at the outlet 30.
  • the concentrated product at the outlet 30 may have a total solids content of, for example, l0 to 70 percent, whereas the total solids content of the feed material may be, for example, from 5 to 55 percent. If the concentrated material, such as egg, must be kept at room temperature, it is preferably passed through a conventional spray or freeze dryer 32 to produce a substantially dry concentrated egg product which has improved shelf life and minimum loss of quality.
  • the concentrated product can be maintained and marketed at at a low temperature, it is applied to a conventional freezer 33 to produce a frozen concentrate.
  • Egg constituents processed in this manner have substantially improved shelf life with no appreciable loss of quality.
  • the present invention provides a new egg product which is both frozen and concentrated, as opposed to the presently available frozen unconcentrated egg products.
  • the ultimate user of the concentrated product will find it to be more convenient and economical than the same product in the unconcentrated form.
  • the frozen concentrated egg product thaws out much faster and more uniformly than the frozen unconcentrated egg, resulting in easier handling and less chance of product loss.
  • the concentrated egg when reconstituted either directly or by water from a recipe which includes water, the concentrated egg imparts the same characteristics as fresh whole egg.
  • the plates 14 are preferably corrugated so as to assure maximum turbulence of the liqu d in the heated portion of the flow path. This turbulence increases the rate of heat exchange and ensures that no liquid particle will be in contact with the heated plate surfaces for an excessive length of time.
  • the extremely short contact time of the liquid with the heated plates is important since such liquids as eg albumen will thermally degrade if heated above their critical temperature for even an instant.
  • the feed rate and heating fluid temperature must be controlled so that the temperature of the liquid is not permitted to exceed its particular temperature of degradation.
  • the plate spacing and pass arrangement of the evaporator 13 are selected so that the liquid pressure in the heated portion A of the evaporator is greater than the vapor pressure of the liquid at the end of the last heated pass, thereby preventing any boiling of the liquid in the heated portion.
  • the pressure in the heated portion is at least about 1.0 psia.
  • the evaporator according to the invention does not utilize a valve or constricted orifice to maintain pressure in the heated passes. Rather, it has been found that the unheated plate passes 21 will allow a relatively gradual pressure drop which, in turn, results in the maintenance of adequate pressure within the heated passes and at the same time permits relatively gradual continuous vaporization of the liquid from the material in the unheated passes.
  • the unheated portion B of the evaporator is designed similarly to the heated portion A in that closely spaced corrugated plates 14 are utilized.
  • highly turbulent flow is induced.
  • the pressure continually diminishes, causing vapor to form by flashing.
  • the formation of the vapor increases the volume of the throughput and thus causes its rapid acceleration. Even more turbulence results, creating a homogeneous liquid-vapor mixture. Because a pressure gradient may occur between the end of the unheated zone B and the separator, it is apparent that some vaporization will also take place in the line 24 which connects the evaporator 13 to the separator 25.
  • the turbulent flow of the liquid-vapor mixture is especially beneficial in that, as vapor is evolved, the liquid portion of the mixture becomes more and more concentrated and, with products such as gelatin, very viscous.
  • the highly viscous concentrate could foul the evaporator, necessitating frequent cleaning and causing product loss.
  • the interval between cleaning operations for evaporators processing such materials is greatly increased.
  • the above described process may be typically utilized to concentrate gelatin from about to 20 percent total solids up to about 20 to 50 percent total solids.
  • egg albumen has a natural total solids content of from 11.5 to 12.5 percent, processing or handling prior to concentration may cause significant departures from this range.
  • egg albumen may be concentrated according to the invention from about 5 to 20 percent T.S. (Total Solids) up to about 20 to 40 percent T.S.
  • whole egg naturally T.S. 25 to 27 percent
  • egg yolk naturally T.S. 43 to 44 percent
  • EXAMPLE 1 A high bloom gelatine was concentrated according to the invention. No loss of gel power was detectable in the product and, despite the high viscosity of the product, no fouling of the evaporator surfaces occurred.
  • the conditions of the test were as follows:
  • EXAMPLE 2 Liquid whole egg was concentrated according to the invention without any loss in the quality of the product and without any fouling of the evaporator. The following is a summary of the trial run data:
  • EXAMPLE 4 To the concentration process of Examples 2 and 3 may be added a freezing step to obtain a frozen concentrated egg product. The following is a typical procedure:
  • Liquid whole egg, albumen or egg yolk is obtained from fresh eggs in the usual manner and, after screening to remove broken shell, it is chilled to 30 to 35 F. in a typical heat exchanger designed for this purpose.
  • the chilled egg product may be briefly stored in enclosed stainless steel sanitary tanks.
  • liquid whole egg, albumen or yolk is transported to a processing plant and uniformly blended. Any additives that may be desired, such as sucrose, corn syrup solids or emulsifiers are added at this time.
  • Pasteurization is then carried out in a suitable pasteurizer at F. for 3 minutes.
  • the product discharging from the pasteurizer at 80 to 90 F. is fed directly into an evaporator according to the invention and concentrated under conditions such as are described in Examples 2 and 3.
  • concentration the product is fed directly to a chiller, e.g., a swept surface heat exchanger, where the temperature is reduced below 25 F. and preferably to to F. and the product is packaged in suitable containers.
  • the packaged product is held at -30 F. for 8 to 24 hours for hardening and is stored thereafter at 0 F.
  • a process for concentrating liquids comprising passing a liquid through a first heated tortuous flow path at a velocity sufficient to maintain turbulent flow therein, applying heat to the liquid therein, maintaining the pressure within said tortuous flow path high enough to prevent the liquid from vaporizing therein, directly thereafter passing the heated liquid into a second unheated tortuous flow path arranged to maintain turbulent flow and to allow the pressure therein to drop below the vapor pressure of the liquid, thereby flashing the liquid material in a relatively gradual and continuous manner while maintaining turbulence and forming a homogeneous liquid-vapor mixture therein, and finally separating the concentrated liquid and the vapor in a separator.
  • a process according to claim 3 including the step of maintaining the separator at a pressure below atmospheric pressure.
  • a process according to claim 1 including the step of admixing a portion of the concentrated liquid from the separator with liquid to be concentrated and recycling the admixture so as to increase the concentration of the resulting product.
  • liquid is selected from the group consisting of gelatin, liquid whole egg, egg albumen, egg yolk, and corn steep liquor.
  • liquid is an egg constituent having a total solids content of from about 5 to about 55 percent, heating the liquid to a maximum temperature no greater than about 145 F., maintaining said pressure in said first turbulent flow path at 1.0 psia therein to prevent the liquid from boiling, said liquid egg concentrate having a total solids content between about 20 and 70 percent.
  • a process according to claim 7 including the step of drying the egg concentrate to produce a dried egg product.
  • A. process according to claim 7 including the step of freezing the egg concentrate at a temperature below about 25 10.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
US872075A 1969-05-06 1969-10-29 Concentration by continuous flash evaporation Expired - Lifetime US3656534A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2313569 1969-05-06

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US (1) US3656534A (enExample)
FR (1) FR2047412A5 (enExample)
IT (1) IT970535B (enExample)
NL (1) NL7006616A (enExample)
ZA (1) ZA703043B (enExample)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4511431A (en) * 1982-06-04 1985-04-16 White Consolidated Industries, Inc. Process for evaporative stripping
US4640740A (en) * 1982-06-04 1987-02-03 Blaw Knox Corporation Apparatus for evaporative stripping
US20020166134A1 (en) * 1999-06-18 2002-11-07 Field Loren J. Cardiomyocytes with enhanced proliferative potenial, and methods for preparing and using same
US20030116290A1 (en) * 2001-12-20 2003-06-26 3M Innovative Properties Company Continuous process for controlled evaporation of black liquor
US6660321B2 (en) * 2001-06-27 2003-12-09 Cargill, Incorporated Frozen concentrated liquid whole egg and method of making same
US6869501B2 (en) 2001-12-20 2005-03-22 3M Innovative Properties Company Continuous process for controlled concentration of colloidal solutions

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2492226A1 (fr) * 1980-10-17 1982-04-23 Liot R Produit hautement concentre de blanc d'oeuf ou d'oeuf entier sale, et son procede de preparation

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1562309A (en) * 1922-08-02 1925-11-17 Ind Waste Products Corp Method of concentrating and drying fruit juices
US2467769A (en) * 1946-06-22 1949-04-19 Du Pont Removal of volatile substances from aqueous dispersions of elastomeric materials
US2572857A (en) * 1948-08-04 1951-10-30 Drying & Concentrating Company Method and apparatus for spray drying
US2710057A (en) * 1951-05-22 1955-06-07 Lever Brothers Ltd Tubular drying of soap
US2853127A (en) * 1955-03-29 1958-09-23 Union Carbide Corp Concentration of foamy latices
US3010832A (en) * 1957-12-11 1961-11-28 Separator Ab Method and apparatus for continuous heat-treatment of heat-sensitive liquids
US3073380A (en) * 1962-03-27 1963-01-15 Parkson Ind Equipment Company Concentration of foaming materials
US3113872A (en) * 1960-01-26 1963-12-10 Prep Foods Inc Method of treating shelled eggs
US3170804A (en) * 1963-06-03 1965-02-23 Kline Leo Preparation of dried egg white
US3195613A (en) * 1961-10-09 1965-07-20 Phillips Petroleum Co Method for continuously discharging the contents of a pressurized vessel
US3345182A (en) * 1965-10-05 1967-10-03 Gen Foods Corp Preparing aromatic spray dried coffee
US3431655A (en) * 1966-06-17 1969-03-11 Struthers Scient & Intern Corp Freeze drying
US3453184A (en) * 1963-09-27 1969-07-01 Mobay Chemical Corp Removal of high and low boiling solvents from polycarbonate solutions
US3469617A (en) * 1967-03-20 1969-09-30 Parkson Ind Equipment Co Method for stripping of volatile substanes from fluids

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1562309A (en) * 1922-08-02 1925-11-17 Ind Waste Products Corp Method of concentrating and drying fruit juices
US2467769A (en) * 1946-06-22 1949-04-19 Du Pont Removal of volatile substances from aqueous dispersions of elastomeric materials
US2572857A (en) * 1948-08-04 1951-10-30 Drying & Concentrating Company Method and apparatus for spray drying
US2710057A (en) * 1951-05-22 1955-06-07 Lever Brothers Ltd Tubular drying of soap
US2853127A (en) * 1955-03-29 1958-09-23 Union Carbide Corp Concentration of foamy latices
US3010832A (en) * 1957-12-11 1961-11-28 Separator Ab Method and apparatus for continuous heat-treatment of heat-sensitive liquids
US3113872A (en) * 1960-01-26 1963-12-10 Prep Foods Inc Method of treating shelled eggs
US3195613A (en) * 1961-10-09 1965-07-20 Phillips Petroleum Co Method for continuously discharging the contents of a pressurized vessel
US3073380A (en) * 1962-03-27 1963-01-15 Parkson Ind Equipment Company Concentration of foaming materials
US3170804A (en) * 1963-06-03 1965-02-23 Kline Leo Preparation of dried egg white
US3453184A (en) * 1963-09-27 1969-07-01 Mobay Chemical Corp Removal of high and low boiling solvents from polycarbonate solutions
US3345182A (en) * 1965-10-05 1967-10-03 Gen Foods Corp Preparing aromatic spray dried coffee
US3431655A (en) * 1966-06-17 1969-03-11 Struthers Scient & Intern Corp Freeze drying
US3469617A (en) * 1967-03-20 1969-09-30 Parkson Ind Equipment Co Method for stripping of volatile substanes from fluids

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4511431A (en) * 1982-06-04 1985-04-16 White Consolidated Industries, Inc. Process for evaporative stripping
US4640740A (en) * 1982-06-04 1987-02-03 Blaw Knox Corporation Apparatus for evaporative stripping
US20020166134A1 (en) * 1999-06-18 2002-11-07 Field Loren J. Cardiomyocytes with enhanced proliferative potenial, and methods for preparing and using same
US6660321B2 (en) * 2001-06-27 2003-12-09 Cargill, Incorporated Frozen concentrated liquid whole egg and method of making same
US20040076734A1 (en) * 2001-06-27 2004-04-22 Efstathiou John D. Frozen concentrated liquid whole egg and method of making same
US7094438B2 (en) * 2001-06-27 2006-08-22 Cargill, Incorporated Frozen concentrated liquid whole egg and method of making same
EP1406517A4 (en) * 2001-06-27 2006-11-02 Cargill Inc DEEP-FROZEN CONCENTRATED LIQUID AND METHOD FOR THE PRODUCTION THEREOF
US20030116290A1 (en) * 2001-12-20 2003-06-26 3M Innovative Properties Company Continuous process for controlled evaporation of black liquor
US6869501B2 (en) 2001-12-20 2005-03-22 3M Innovative Properties Company Continuous process for controlled concentration of colloidal solutions

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Publication number Publication date
NL7006616A (enExample) 1970-11-10
ZA703043B (en) 1971-02-24
IT970535B (it) 1974-04-20
FR2047412A5 (enExample) 1971-03-12

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Free format text: MERGER;ASSIGNORS:AETNA-STANDARD ENGINEERING COMPANY;BLAW-KNOX CONSTRUCTION EQUIPMENT, INC.,;BLAW-KNOX EQUIPMENT, INC.;AND OTHERS;REEL/FRAME:003926/0382

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Effective date: 19851017