Vacuum Concentration System

The principle of the Vacuum Reduced Pressure Concentration System is quite simple

As we all know, water will only boil at 100℃ under normal conditions (one atmosphere of pressure). However, the core of the vacuum depressurization concentration system is to "vacuum" the enclosed container and artificially reduce the internal pressure. After the pressure is reduced, the boiling point of the liquid will also drop significantly. As a result, we may only need to use a gentle heating of 40℃ to 60℃ to make the water boil and evaporate rapidly. The entire process is like boiling water on a mountain is easier to boil, except that we have created a more efficient "low-pressure environment" through technological means.

Advantages of the Vacuum Reduction Concentration System

High efficiency and energy saving: Evaporation efficiency is high under low pressure, and the heat energy can be utilized more fully (for example, by adopting multi-effect or MVR technology to further save energy).

Highly mild conditions: Low-temperature operation is its greatest feature. This perfectly protects heat-sensitive components, such as natural vitamins and aromatic flavors in fruit juices, active ingredients in Chinese medicinal materials, and proteins in biological preparations, preventing them from being damaged or deteriorated at high temperatures.

Quality guarantee: Conducted in a sealed vacuum system, it can effectively prevent the material from oxidizing upon contact with air, ensuring stable product color and quality.Cost savings: Due to the low boiling point, the requirement for heating steam is also low. Long-term operation can significantly reduce energy costs.