T.A.S.T.E.
Evaporator
The evaporator to use for heat sensitive
products
F R U IT AN D VE G ETAB LE P R O C E S S I N G jbtc.com
JBT T.A.S.T.E. EVAPORATOR
Manufacturing and
assembly
The evaporator is fully assembled and
tested in our factory in a horizontal
position and is lifted into vertical position
at customer’s site. Installation time is
short with only utility connections
necessary if foundations have been
prepared in advance.
304 or 316 stainless steel is used
depending on the different product
requirements. Skilled workers,
specializing in stainless steel
manufacturing, make it possible to
achieve a very precise assembly.
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JBT T.A.S.T.E. EVAPORATOR
For citrus juice
concentrate and other
clear fruit juices
The JBT T.A.S.T.E. evaporator (Thermally
Accelerated Short Time Evaporator)
provides pasteurization and stabilization
of juice during the pre-heating cycle and
after the first evaporation stage.
Juice is introduced as a turbulent fog in
the tube nest.. As a fog, the juice reaches
an acceleration speed of ~700 km per Total residence time 2’30”
hour (435 mph) in the tubes. The JBT
T.A.S.T.E. evaporator eliminates recycling
of the juice during concentration, thereby
minimizing the length of time at which
heat is applied to the juice and resulting
in better end-product quality.
High product speed
Up to 3.3 kg of water can be evaporated product homogenization
for each kg of steam used in a 4-effect
vapor separation
evaporator. In a 7-effect evaporator, the
evaporation rate is 5.7 kg of water for
each kg of steam. This is another
example of the special effort made by
JBT to reduce energy consumption.
The T.A.S.T.E. evaporator is the most
commonly used unit for citrus processors
worldwide. The T.A.S.T.E. evaporator
permits a concentration up to 65/75 Brix
at a total cycle time of ~2’30” and can
operate at 50% of nominal capacity
without any problems. Simplified controls
and special transfer pumps provide
flexibility for the entire evaporation cycle.
JBT T.A.S.T.E. EVAPORATOR
Essence recovery system
Advantages
• best quality output
• low operating cost
• low capital investment
• mechanical reliability
• small footprint
• automatic operation and control
• essence recovery mounted on the
machine (optional)
Cleaning in place Quick cleaning in
place system
CIP is incorporated into the evaporator in
order to provide high sanitation and Water
cleaning in 30-45 minutes.
CIP is engaged without changing the
normal working conditions of the
evaporator, simply turn the valve from the
juice feed tank to the cleaning solution
hold tank. Cleaning frequency depends on
type of juice processed.
Essence recovery system
This optional feature has been designed
to recover the essences contained in the
vapors taken from the evaporation
stages before condensing them in a
barometric column. Essence recovery system
d-Limonene, esters, aldehydes, ketones,
and alcohols can all be recovered.
Aromas are collected in a decant tank
where the water phase is separated from Standard sizes based on rate of water
oil phase. Final aroma concentration is up evaporation per hour:
to 150 fold.
Kg 1350 2900 4500 7000 9000
The Essence Recovery System can be Ibs 3000 6500 10000 15000 20000
ordered with the machine or can be Kg 11500 13500 18000 27000 36000
retrofit to existing units. The systems can Lbs 25000 30000 40000 60000 80000
be easily connected or disconnected at Product cooling Note: contact JBT for different sizes
will.
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JBT T.A.S.T.E. EVAPORATOR
Special applications
In order to meet specific customer
requirements, a special finishing stage
can be added to a normal T.A.S.T.E..
This Multi Purpose T.A.S.T.E. Evaporator
(MPTE) is particularly suited for tomato
paste producers. Compared with the
traditional tomato paste evaporators, the
MPTE has these advantages:
• evaporation rate up to 1:3.3
• total residence time: 45 minutes
• high tomato paste concentration, both
• in hot and cold break
• easy change-over from fruit juice to
• tomato processing
• reduced cleaning frequency
Apple clear concentrate
For apple juice, a special “hot
depectinization” design is used to obtain
clear juice. Apple juice enters the
evaporator where is heated up to a
certain temperature to recover all the
aromas; immediately after, it is pumped to
special tanks where the pectins are
removed.
At the end of this process, the juice
pumped back to the evaporator at the
same previous temperature. Energy
consumption remains almost the same as
the standard operation.
Formulas for calculating input of juice, concentrate obtained, etc. W = water evaporated per hour
Q = quantity of input juice per hour
C = quantity of concentrate obtained at the desired concentration
m = initial concentration (% of soluble solids or Brix in the original juice)
n = final concentration (in % of soluble solids or Brix)
Examples To calculate water evaporated: W = Q ( 1- m/n)
To calculate concentrate obtained: C=Q-W
To calculate input of juice: Q=C+W
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JBT T.A.S.T.E. EVAPORATOR
Finishing stage with forced circulation for tomato paste
1. Water from cooling tower
2. Vapor 1
3. Product
4. Live Steam
5. Tomato juice 9 to 13 Brix
6. Tomato paste out 28 to 38 Brix
7. Tomato process: four thermal effects,
evaporation rate 1:3.3
8. Product flow sheet 2
9. Energy flow sheet
Multipurpose T.A.S.T.E. Evaporator 7 8
Multipurpose T.A.S.T.E. Evaporator
Multipurpose T.A.S.T.E. Evaporator
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JBT T.A.S.T.E. EVAPORATOR
Specification approximate
A*= Overall height 39100 mm (128.3 ft)
B*= Overall width 7105 mm (23.3 ft)
C*= Overall length 3700 mm (12.1 ft)
* The dimensions quoted refer to the machine as shown
and may vary according to the processing capacity.
Model 3314 (4 Effects)
Model 3315 (5 Effects)
Model 3316 (6 Effects)
36400
35300
A
16800
17900
305
3400 3400
B
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COUNT ON JBT TO HELP PROTECT YOUR INVESTMENT
JBT’s greatest value in PRoCARE® services comes from preventing unexpected costs through smart, purposeful, and timely
maintenance based on unmatched knowledge and expertise. PRoCARE service packages are offered as a maintenance
agreement in various service levels, depending on your production and cost management requirements.
JBT LIQUID FOODS
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