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can be used to process viscous products at low evaporation temperature
EXPLANATION
Novel Evaporation & Drying Systems
- Evaporation of Heat-Sensitive Viscous Dairy Foods:
- Spinning Cone Evaporators (Centrifugal Thin-Film Evaporators): Use spinning, steam-heated conical surfaces (such as the Centri-Therm evaporator) rotating at high speeds ($1000-1500\text{ rpm}$).
- Centrifugal force spreads viscous dairy products into an ultra-thin liquid film (around $0.1\,\text{mm}$) across the heated cone.
- The residence time is exceptionally short ($1-2\text{ seconds}$) and evaporation occurs at low vacuum temperatures ($35^\circ\text{C}-45^\circ\text{C}$), preventing thermal degradation, foulant burning, or denaturation.
- Falling film and rising film evaporators suffer from poor flow and severe fouling with highly viscous products.
- Correct Option: Option 3 (Spinning cone evaporators).
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