In the evaporation process, concentration of a product is accomplished by boiling out a solvent, generally water. The recovered end product should have an optimum solids content consistent with desired product quality and operating economics. It is a unit operation that is used extensively in processing foods, chemicals, pharmaceuticals, fruit juices, dairy products, paper and pulp, and both malt and grain beverages. Also it is a unit operation which, with the possible exception of distillation, is the most energy intensive.

While the design criteria for evaporators are the same regardless of the industry involved, two questions always exist: is this equipment best suited for the duty, and is the equipment arranged for the most efficient and economical use. As a result, many types of evaporators and many variations in processing techniques have been developed to take into account different product characteristics and operating parameters.

•    Falling Film Evaporator
•    Forced Circulation Evaporator
•    Multiple Effect Evaporator
•    Agitated Thin Film Evaporator
•    Agitated Thin Film Dryer