What are the applications of falling film evaporators in the food industry

Source： Release date： 2026-05-11

Information summary：The core value of falling film evaporators in the food industry is low-temperature, short-term, and continuous concentration, especially suitable for heat sensitive liquid foods such as fruit juice, dairy products, and syrup, balancing flavor, nutrition, and energy efficiency.

The core value of falling film evaporators in the food industry is low-temperature, short-term, and continuous concentration, especially suitable for heat sensitive liquid foods such as fruit juice, dairy products, and syrup, balancing flavor, nutrition, and energy efficiency.
1、 Dairy processing (most mature)
Milk/fresh milk concentration: Low temperature (50-75 ℃) vacuum concentration, solid content is increased from 12% to 45-50%, used as raw material for milk powder/condensed milk/yogurt, to prevent protein denaturation and lactose burning.
Condensed milk production: Multi effect falling film (2-3 effects), concentrated to 72% solids, with rich milk flavor, white color, and long shelf life.
Whey protein concentrate (WPC): Concentrate whey to 18% solids and retain 90% protein activity.
Cheese/milk concentrate: increases concentration, reduces storage and transportation costs, and stabilizes quality.
2、 Fruit and vegetable juices and beverages
Juice concentration (orange/apple/pineapple/pomegranate): Vacuum low-temperature (45-60 ℃), sugar content increased from 12 ° Brix to 65-70 ° Brix, vitamin C retention rate of 85%+, fresh flavor, no cooking taste.
Vegetable juice (tomato/carrot/spinach): Concentrate to 30-40% solids, retain pigments and nutrients, for beverages/sauces/health foods.
Tea/coffee/plant extracts: Low temperature concentrated tea soup, coffee extract, herbal extract, maintain aroma, prevent bitterness, for instant tea/coffee/functional beverages.
3、 Sugar and sugar alcohol processing
Sucrose/beet sugar concentration: Multi effect film reducing (3-5 effects), concentrate the sugar solution to a concentration of 72%, prevent Maillard browning, light color, and high purity.
Fructose syrup/oligofructose/xylitol: Low temperature concentration, prevents sugar coking, preserves sweetness and transparency, suitable for beverages/baking/health products.
Honey concentration: Low temperature dehydration at 40-50 ℃, retaining enzyme activity and floral fragrance, with a Baume degree of 42 °+.
4、 Condiments and food additives
Soy sauce/vinegar concentration: Low temperature concentration to 20-30% salt content, enhances freshness, stabilizes color, and extends shelf life.
Bone soup/chicken soup/meat soup concentration: MVR low temperature concentration to reduce membrane thickness, preserve collagen and freshness, used as a base for broth/hot pot/chicken essence.
Edible gum/pigment/essence: concentrate the extract, increase the concentration, reduce the cost and stabilize the quality.
5、 Other food applications
Egg/protein concentrate: Low temperature dehydration to prevent protein thermal denaturation, for baking/egg products.
Fermentation broth (yeast/probiotics/enzyme preparations): Concentrate bacterial cells/enzymes to maintain activity and improve efficiency.
Plant protein (soybean/oat/pea): concentrated protein solution, used to prepare high protein drinks/vegetarian meat raw materials.
Core advantage (essential for the food industry)
Low temperature thermal protection: Evaporate at 45-75 ℃ under vacuum, preserving nutrition/flavor/activity.
Short term efficiency: The material stays for a few seconds to tens of seconds to prevent deterioration, scaling, and burning.
Significant energy savings: Multi effect/MVR steam consumption is 30-50% of single effect, significantly reducing costs.
Sanitary and easy to clean: 304/316L stainless steel, CIP in place cleaning, meets food grade standards.
Continuous stability: Automated control, stable concentration, consistent quality, suitable for large-scale production.

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