Modeling the Influence of Input Process Variables in the Evaporator on the Properties of Orange Juice Concentrate

Evaporation is a critical process in the concentration of orange juice, affecting product quality and process efficiency. This study develops a comprehensive mathematical model based on mass and energy balances to simulate the influence of input process variables on the properties of orange juice concentrate in single-effect and triple-effect evaporators. The nonlinear system of equations is solved using the Newton-Raphson iterative method, with simulations conducted in MS Excel. Results demonstrate that the triple-effect evaporator significantly reduces steam consumption while achieving higher dry matter content, indicating superior energy efficiency and product quality preservation. The model provides a valuable tool for process optimization in industrial juice concentration.