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Evaporation

  • Romeo T. Toledo
  • Rakesh K. Singh
  • Fanbin Kong
Chapter
Part of the Food Science Text Series book series (FSTS)

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 drying, vacuum belt drying, or freeze-drying.

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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Romeo T. Toledo
    • 1
  • Rakesh K. Singh
    • 1
  • Fanbin Kong
    • 1
  1. 1.Department of Food Science & TechnologyUniversity of GeorgiaAthensUSA

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