Generally for glucose concentration to get appropriate Brix, two types of evaporators are employed: Falling Film evaporator and Plate evaporator, each one has its own advantages.
Falling Film Evaporator
Glucose to be evaporated is evenly distributed on the inner surface of a some tubes. Glucose or other sweeteners (syrup) will flow downwards forming a thin film, from which evaporation will take place because of the heat applied by the steam. The steam will condense and flow downwards on the outer surface of the tubes.
Falling film evaporators can be operated with very low temperature differences between the steam and syrup, they also have very short product contact times, typically just a few seconds per pass. These characteristics make the falling film evaporator particularly suitable for heat-sensitive products like glucose and other sweeteners like fructose, maltose and etc., and it is today the most frequently used type of evaporator.
Plate Evaporator
During the plate evaporation process, syrup is pumped between thin plates with the heating medium on the mating surfaces. Syrup is then evaporated with the vapor generated forming a high velocity core. This expansion in volume causes a high-velocity, thin film on the heat exchange surface providing efficient heat transfer.