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Concentration of Tomato Products: Analysis of Energy Saving Process Alternatives
Author(s) -
DALE M.C.,
OKOS M.R.,
NELSON P.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12898.x
Subject(s) - capital cost , process engineering , economic analysis , waste management , chemistry , viscosity , pulp and paper industry , operating cost , mathematics , environmental science , materials science , engineering , composite material , electrical engineering , agricultural economics , economics
Four process alternatives to the standard steam driven triple effect scraped surface evaporators are compared on a present value economic basis. Use of mechanical vapor recompression (MVR) evaporators, reverse osmosis (RO), and centrifugal separation of tomato fiber and serum are compared in different combinations. The lowest cost system was found to utilize centrifugation, RO, MVR and heat recovery with a total energy use of 88.7 Kcal/kg (160 Btu/1b) of tomato concentrate as compared to the conventional system requiring over 1110 Kcal/kg (2000 Btu/1b) concentrate. The viscosity of the recombined solids‐serum concentrate after a heat treatment was found to be 80% of the conventional concentrate. Mathematical models of the unit operations are developed and coupled with capital costs and energy costs for the unit operations to give present value system costs.