Evaporation topics include: Evaporators, single and multiple effect evaporators, boiling point elevation, evaporation equipment and heat sensitive materials evaporation. Evaporation is a common method used in food processing to remove water from liquid foods. It involves boiling or vaporizing an aqueous solution to remove water as vapor.  Evaporation is used to: Preservation: Concentrate liquid foods to increase shelf life and reduce microbiological damage Stability: Remove water to improve microbiological stability and reduce storage and transportation costs Pre-concentration: Increase... Show more

Evaporation topics include: Evaporators, single and multiple effect evaporators, boiling point elevation, evaporation equipment and heat sensitive materials evaporation.

Evaporation is a common method used in food processing to remove water from liquid foods. It involves boiling or vaporizing an aqueous solution to remove water as vapor. 

Evaporation is used to:
Preservation: Concentrate liquid foods to increase shelf life and reduce microbiological damage
Stability: Remove water to improve microbiological stability and reduce storage and transportation costs
Pre-concentration: Increase the solid content of food
Color change: Change the color of food
Water content reduction: Almost completely remove water from a liquid product 
Evaporation is different from drying and dehydration because it produces a concentrated liquid, not a solid. 

Evaporation is commonly used in the processing of: 
Fruit and vegetable juices, Milk, Coffee extracts, Sugar, Salt, Tomato purees, Herbal extracts, Gelatin, Coconut water, Whey and milk proteins. 
 

Related: Food Processing Unit Operations Practice Test: Drying

Show less