CASE STUDY NO.2 VACUUM BRINING
A single shell vessel is used for impregnating brines or sugar solutions into fruits and vegetables. Load apple slices through top manway, close manway and pull vacuum. Hold at 26" Hg, break vacuum, drain liquid and dispense apple slices through bottom swing manway.

CASE STUDY NO.3 PASTES AND CONCENTRATE
Standard vacuum pan with booster coil is required for concentrating tomato pastes. Tomatoes should be reduced in open top pumping tanks to produce a tomato puree. Draw into vacuum pan to concentrate further. Booster coil should be turned on as paste thickens to produce a rolling boil.

 CASE STUDY NO.4 LIPSTICK MANUFACTURER
Lipstick is made by melting high point waxes and using high-speed mixing to blend in pigments and stabilizers. The product is cooled in bullet molds and placed in a dispenser. As a final packaging step, a cool flame is passed over the bullet to give a smooth and shiny appearance. The presence of small air bubbles in the bullet ruins the surface appearance after flaming. To totally avoid air incorporation, the process can be done in a vacuum processing kettle.

CASE STUDY NO.5 ESSENCE RECOVERY
Essence recovery is becoming more popular with the producers of jams and jelly. This requires the use of more expensive stainless steel vapor piping,  an enlarged stainless steel condenser and a special recovery vessel.  The essence can be further distilled and used as natural flavorings are added back into the product for better aroma and taste.

CASE STUDY NO.6 VACUUM COOLING
Heated material can be cooled by applying  vacuum. Since the boiling temperature is reduced under negative pressures, excess heat in the product is used to produce vapors which the vacuum system removes.Temperature can be reduced rapidly by using this process. Additional concentration of the product also occurs during this process. Vacuum cooling is used mainly in the pharmaceutical and cosmetic industries.

CASE STUDY NO.7 CHICKEN BROTH CONCENTRATION
This chicken broth concentration process is accomplished by pulling a vacuum on the broth and simultaneously heating it, thus reducing processing time while yielding a more consistent product. A two-stage evactor system is used to pull the vacuum. "Foaming" is controlled by an extended sidewall while an agitator is used to keep the broth in motion so a "film" layer does not form on the top. Scrapers are used to prevent burn-on to the interior.

CASE STUDY NO.8 DEAERATION/IMPROVED DISPERSION
Eliminate transfer pumps by using vacuum to pull raw ingredients and premixes directly into processing vessels. With Lee's Tri-Mix Turbo-Shear with vacuum capability, improved dispersion and reduced mixing time are achieved by pulling  ingredients in through bottom outlet, directly into contact with the high-shear mixing head. Upon completion of mixing cycle, vacuum is used to deaerate batch for superior quality product.