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Transcript

Evaporation In The Food Industry

And Why It's Important

Darwin .H.

The Process

The Process

Evaporation is a technique that uses boiling as a way to remove the solvents (most often water) from more liquidy foods.

To find out what it does in and is important to the food industry, we must first learn how it works.

Exit

Path for Liquid (B)

Heat Exchanger

Path for Liquid (A)

Heat Exchanger

The heat exchanger is a long tube that transfers (most commonly) heat between two or more fluids, but can also be used within a cooling process.

The liquids get poured into the exchanger (usually from the same end) and travel parallel to each other. Never combining, they are set up in a perpindicular fashion

Entrance for Liquids

Evaporation Vessel

& Vapour Seperation Vessel

Once through the Heat Exchanger, the liquid (or other substances) is then put into the Evaporation Vessel, where the water is driven out of the product. The Vapour Seperation Vessel looks like a large chamber and is often referred to as the Seperation Chamber.

The water from the product is seperated. Using different heated techniques, most commonly the use of vapours. As the vapours rise, the water goes with and the desired product flows down the chamber in a funnel-like fashion.

Evaporation Vessel & Vapour Seperation Vessel

Imagine the food product to be like marbles and the funnel the bottom of the chamber.

Vaccuum System

Vaccuum System

The vaccuum system is a multipurpose tool used to reduce the amount of pressure in the evaporation system. As such, it reduces the boiling point accordingly. It is mainly used in that function to keep a constant pressure optimal for the evaporator machine.

It also sucks the water vapour from the seperation vessel and takes it out of the machine. into the desired containment.

***DJ Roomba is not an accurate representation of Evaporator Vaccuum Systems

The Importance of Evaporation In The Food Industry

Evaporation is extremely important to the food industry. It helps the food to not only get to you faster, but also last quite a bit longer. Be it on the shelves at the store or in your cupboard.

Importance

Where Do We See It?

What are the results?

Condensed and evaporated milk (in cans)

When It Is Used

Some examples of evaporation in our everyday food products include:

  • Juices (such as apple & orange)
  • Dairy products (especially milk)
  • Tomato and various types of sauces
  • Jams
  • Fruit processing
  • Noodles
  • Gelatin
  • BONUS: Not a food product, but it is also used for creating paint pigments

Logan Sanders teaching us the ways of the Crofter's (Jam)

Spinach pasta noodles made by my father & I

Processing

As the water was removed from the product, it is now put through processing. It becomes a tight, yet still liquid concentrate. The liquid takes up less space, so it reduces the cost for transportation as well as storage. Since speed is of upmost importance in the industry to make for accessibility, evaporation cuts out the middle man and wait time of drying. Thus reducing both cost and time.

Processing temperatures needed for different types of milk

Dehydration & Drying

Side by side comparison of frozen dried and dehydrated banana slices

Dehydration & Drying

Drying and dehydration are fairly similar to evaporation. However, where dehydration and drying differ is that they are mainly used for solids, whereas evaporation is primarly used for liquids.

The drying process is simply using a spray dry. However, they both end up being quite costly and less effective. Although, some companies actually use evaporation and then dehydration to make specific products, such as powdered milk.

Freeze dried strawberries inside matcha chocolate

Pros & Cons

There are many beneficial aspects of evaporation within the food industry for both producers and consumers. However, there are also harmful factors within using this method.

Pros of Evaporation

(Within the food Industry)

Pros

  • A faster way to process food and get it to the consumors
  • Extends the shelf life of the product
  • A more economical way for companies to produce more food
  • Waste of the product is very low
  • Lots of foods available that previously would not have been

Cons of Evaporation

(In the Food Industry)

Cons

  • Vapours pass into the atmosphere, causing an addition of heat to the environment, thus contributing to global warming
  • It is unsuitable for heat sensitive materials
  • As it is a more proccessed version of the food, some products can be more harmful to our health than others
  • Has created a higher supply and demand for more food due to the quick and easy accessibility
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