Abstract
Evaporation is a physical separation process, which removes a volatile component from a liquid solution or mixture by vaporization, obtaining a concentrated product of the nonvolatile components. For liquid foods, evaporation removes most of the water, resulting in a concentrated product, which may be used as such or processed further, e.g., by drying.
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Saravacos, G., Kostaropoulos, A.E. (2016). Food Evaporation Equipment. In: Handbook of Food Processing Equipment. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-25020-5_7
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DOI: https://doi.org/10.1007/978-3-319-25020-5_7
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