Abstract
The process of evaporation is employed in the food industry primarily as a means of bulk and weight reduction for fluids. The process is used extensively in the dairy industry to concentrate milk, in the fruit juice industry to produce fruit juice concentrates, in the manufacture of jams, jellies, and preserves to raise the solids content necessary for gelling, and in the sugar industry to concentrate sugar solutions for crystallization. Evaporation can also be used to raise the solids content of dilute solutions prior to spray or freeze drying.
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Toledo, R.T. (2007). Evaporation. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_11
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DOI: https://doi.org/10.1007/0-387-29241-1_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-29019-5
Online ISBN: 978-0-387-29241-0
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