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Key Advantages of the Shinagawa 100VC Vacuum Concentrator
- Preserves natural color and flavor: By reducing pressure and lowering the boiling point of water to approximately 60–70°C, the Vacuum Concentrator removes moisture at low temperatures. The finished product can retain its fresh color and characteristic aroma without the need for additional artificial colorings or flavorings.
- Reduces thermal degradation and browning: Low-temperature heating helps minimize sugar inversion, which can cause excessive sweetness, while reducing browning and nutrient loss commonly associated with conventional open-pan concentration.
- Automatic foam control sensor (Foam Sensor Option): For materials that easily generate foam and may overflow during processing, the intelligent sensor automatically detects foam and performs pressure recovery to suppress it, helping stabilize the concentration process and reduce product loss.
- Two-zone jacket design to reduce scorching: During the final stage of concentration, the volume of liquid decreases significantly. The system can switch to heating only the lower jacket zone, helping prevent dry heating on the exposed vessel wall and reducing the risk of product scorching.
- Flavor and solvent recovery system (Condenser): The integrated heat exchange system condenses and recovers volatile aroma compounds as well as evaporated ethanol or other solvent components from the product.
- Hygienic operation and automatic product suction: The vacuum environment allows liquid materials to be automatically drawn into the processing vessel without manual handling. The fully enclosed process helps maintain a clean production environment and reduces the release of hot steam and moisture.
Operating Mechanism and Working Principle of the Shinagawa 100VC Vacuum Concentrator
The Shinagawa 100VC Vacuum Concentrator operates based on the relationship between pressure and the boiling temperature of water:
- When the vacuum pump reduces the vessel pressure to 645 hPa, water boils at 88°C.
- When the pressure is further reduced to 300 hPa, the boiling temperature of water decreases to only 70°C.
- The generated vapor passes through a condenser connected to a cooling tower, where it is condensed into liquid and discharged. This process allows the product inside the vessel to reach the desired concentration efficiently.
Practical Applications in Food Processing Plants
The Shinagawa VC Vacuum Concentrator Series is suitable for a wide range of applications across different processing industries:
- Fruit and agricultural product processing: Concentrating fruit juices, fruit jams and pastes, fruit syrups, and sugar or syrup-infused products such as chestnuts, beans, and preserved fruits.
- Food extracts and seasonings: Concentrating broths and extracts made from pork bones, chicken bones, seafood, soy sauce, and various sauces.
- Pharmaceutical and health food applications: Concentrating herbal and botanical extracts as well as medicinal extracts at low temperatures.
Options for Different Materials and Concentration Processes
Foam Control Sensor
For materials that easily generate foam, excessive foaming can interfere with the concentration process and reduce production yield. The foam sensor monitors foam formation and automatically performs pressure recovery to suppress foam, helping minimize product loss.
Two-Zone Jacket – Reduced Risk of Scorching
As the concentration process approaches completion, the liquid level decreases, increasing the risk of dry heating in the upper jacket area and potential scorching.
The two-zone jacket design allows both the upper and lower sections to be used during the initial stage. As the product level decreases, only the lower jacket section is used, helping reduce the risk of scorching during the final stage.
Vapor Recovery System
Vapor released from the product is condensed through heat exchange and recovered into a collection vessel. The system can be used to recover components such as ethanol and volatile aroma compounds that evaporate together with the liquid.
Technical Specifications of the Shinagawa 100VC Vacuum Concentrator
| Specification | Details |
| Model | 100V |
| Dimensions | 1290 × 1420 × 1770 × 2040 mm |
| Power Supply | 3-phase AC 200 V, 50/60 Hz |
| Motor Power | Vacuum pump: 1.5 kW |
| Water Supply | Approximately 10 L/min (for condenser); vacuum pump drainage below 6 L/min |
| Total Vessel Capacity | ~100 L |
| Heating Method | Steam |
| Maximum Pressure | ~0.3 MPa |
| Required Steam Consumption | ~46 kg/h |
| Air Consumption | Supply pressure: 0.6 MPa, 2 L/min |
| Machine Weight | ~350 kg |
Watch more food processing equipment application videos on Hason Foodtech YouTube.
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