ABSTRACT
The Spinning Cone Column (SCC) is a multistage liquid-gas contacting unit with increasing applications in food processing.
SCC is a type of distillation equipment that operates under vacuum pressures. It presents many advantages because of its mass transfer efficiency, the short processing times involved, and its ability to handle
highly viscous and non-Newtonian liquids under reduced pressure. An understanding of some of the mechanisms of simultaneous transfer of momentum, heat, and mass in this equipment is necessary to save energy and to improve not only the separation efficiency, but also the basis for selection, design, and control of columns and processes involved.
