The Three-Stage Continuous System is an advanced and efficient technology that is widely used in modern tomato paste production lines to increase the speed, quality and productivity of the condensation process. Using three sequential and continuous evaporation stages, the system allows the production of optimum concentration and high quality tomato paste compared to traditional methods.
The main performance and components of the three -step Conteinus machine:
This system usually consists of the following main sections:
The first step of evaporation (first Effect Evaporator):
At this point, the initial dewatering of the tomato juice is done. Concentrated tomato juice enters the heat exchanger and is heated by steam (usually steam from subsequent steps or fresh steam) and evaporates part of its water.
This step is usually performed at the highest temperature and relative pressure between three stages to maximize the initial evaporation efficiency.
The second stage of evaporation (Second Effect Evaporator):
Semi -condensed tomato juice enters this section from the first stage.
The steam from the first stage of evaporation (which still has thermal energy) is used as a thermal source for further evaporation of water at this stage. This increases the energy efficiency of the system.
The temperature and pressure at this stage are lower than the first stage.
The third stage of evaporation (Third Effect Evaporator):
Tomato juice enters this final part with a higher concentration than the second stage.
Steam from the second stage is used as a thermal source for the last stage of evaporation.
This stage is done at the lowest temperature and pressure between three stages to prevent damage to heat -sensitive substances in the tomato paste and reach the desired concentration.
In some designs, a condenser may be used at the end of this step to create a vacuum and increase evaporation efficiency.
Benefits of using three -step Conteinius in the production of tomato paste:
Increasing Energy Effectiveness: Using steam from previous steps to heating subsequent stages significantly reduces overall energy consumption and optimizes production costs.
Increasing production capacity: The rapid and rapid process of this system enables the production of a higher volume of tomato paste per unit of time.
Improvement of product quality: Evaporation at lower temperatures in the final stages helps preserve the color, taste and nutrients of the tomatoes and prevents unwanted caramel taste.
Decrease in process time: The continuous process does not require intermittent loading and discharge and reduces the overall production time.
Reducing Human Resources Costs: High automation of this system reduces the need for multiple operators.
More precise process control: The ability to accurately control the temperature, pressure and flow rate at each stage ensures the uniform quality of the end product.
More Health: A closed and continuous system reduces the likelihood of product pollution.
Overall, the three -stage Conteinius machine is a vital component in the modern tomato paste production lines that play an important role in the production of this product by providing numerous benefits in the field of efficiency, capacity and quality
