Evaporation and Deodorization Production Process

The evaporator system is designed to evaporate moisture from protein water, thereby increasing meal yield and improving meal quality. The entire production process is completed in a vacuum, which allows for a lower evaporating temperature, faster speed, and minimal loss of protein quality. The evaporator system employs a dual-effect evaporator for high-efficient concentration. In comparison to a traditional single-effect evaporator, a dual-effect evaporator is more efficient, typically achieving 40% to 50% higher efficiency under the same conditions. The evaporator system utilizes waste steam from equipment to facilitate low-temperature evaporation. By reusing energy, one ton of meat and bone meal production can save more than one ton of steam consumption. This process is currently the most energy-efficient and environmentally friendly production process.  

Process: The protein water, separated from centrifuge feeds in the evaporator system, is evaporated to remove excess moisture. The concentrated protein water is returned to the dryer through a pump and dried with the press cake from the presser. The exhaust from the evaporator system enters the condenser for condensation, and then enters the deodorizing system to remove odors and harmful gases before final discharge.