Liquid ring vacuum pump for juice concentration

Juice concentration,  based on low temperature boiling under vacuum, is a widely used process in the food processing industry.
The product is placed in a heated boiling vessel and vacuum is created, so that the product is brought to the boiling pressure and water is removed from the product in form of steam.
Thus, water content is reduced in the juice or syrup, without the need of boiling at high temperature that can affect the product’s properties.
In the typical example shown, a liquid ring vacuum pump with flow rate 200m3/h and installed power of 5.5kW is used.
At the suction of the pump a mixing condenser is used, to increase the stem suction capacity.