Description
Cooking and concentration of liquid or low viscosity food mixtures including syrups, fruit jiuces, milk and jams.
- Cooking food:
- Atmospheric pressure or under reduced pressure
- Concentration by evaporation of aqueous solvent under reduced pressure
Proposed experiments:
- Cooking the fruit puree :
- Making jam by cooking and concentration of fruit puree.
- Work at atmospheric pressure or under vacuum.
- Experiment duration : 4 h.
- Concentration by evaporation under vacuum :
- Concentration of liquid or low viscosity products (juice, milk).
- Work under vacuum.
- Experiment duration : 4 h.
Technical Description:
- Glass reactor, 5 L, , removable lid with collar closure and taps, temperature measurement, sampling.
- Variable speed stirring, integrated on/off switch, stirring mobile : anchor.
- Water bath, 1.3 kW, integrated on/off switch, adjustable heating temperature.
- Glass coil condenser, with vacuum connection.
- Glass condensate receiver, 1 L.
- Water supply : isolating valve, setting valve and flow meter.
- Vacuum circuitry : double head vacuum pump, isolating valve, glas vacuum trap, setting valve, vent valve, relief valve and pressure measurement.
Instrumentation
- One Pt 100 Ω temperature probe.
- One vacuum gauge.
- One float flow meter.
Dim: 100 x 65 x 125 cm – 100kg
SS tubular framework 40 x 40mm
For a complete product data sheet and a list of reference sites please call 1-877-967-2726.