Question

Which of the following is best suited for evaporating tomato puree?

• A. Jacketed open kettle evaporator
• B. Climbing film evaporator
• C. Falling film evaporator
• D. Plate type evaporator

Hint:

While film evaporators are more efficient for water-like liquids, thick purees require the mechanical handling provided by kettles or forced-circulation evaporators.

Answer 1

The Correct Option is A

Concept: Choosing an evaporator depends on the viscosity and heat sensitivity of the food product.

• High-viscosity products tend to foul (stick to) thin-film surfaces.

• Traditional batch processing is often used for thick purees.

Step 1: Analyzing product viscosity.
Tomato puree is a viscous, non-Newtonian fluid. In thin-film evaporators (Climbing/Falling), it may not flow uniformly.

Step 2: Mechanism of Jacketed Kettles.
The jacketed kettle provides a large heating surface and allows for easy agitation. Agitation prevents the puree from burning at the edges of the kettle.

Step 3: Conclusion.
For standard small to medium scale production of thick tomato concentrates: The Jacketed open kettle is the most practical and widely used equipment. Final Answer: (A)