Abstract
Concentration of liquid foods is a vital operation in many food processes. Concentration is distinct from dehydration, based on differences in final water content and product characteristics. Generally, foods that are concentrated remain in the liquid state, whereas drying produces solid or semisolid foods with significantly lower water content. General characteristics of concentration of liquid foods are listed in Table 7.1.
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© 1999 Aspen Publishers, Inc.
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Heldman, D.R., Hartel, R.W. (1999). Liquid Concentration. In: Principles of Food Processing. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-6093-7_7
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DOI: https://doi.org/10.1007/978-1-4615-6093-7_7
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-8342-1269-5
Online ISBN: 978-1-4615-6093-7
eBook Packages: Springer Book Archive