Evaporation is an important unit operation commonly used to remove water from
dilute liquid foods to obtain concentrated
liquid products.
Removal
of water from foods provides microbiological stability and assists in reducing transportation and storage costs.
A typical example of the evaporation process is in the manufacture of tomato paste, usually around 35% to 37% total solids, obtained by evaporating water from tomato juice, which has an initial concentration of 5% to 6% total solids.
Evaporation differs from dehydration, since the final
product of the evaporation process remains in liquid state. It also differs from distillation, since the vapors produced in the evaporator are not further divided into fractions.
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