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Darwin .H.
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)
Path for Liquid (A)
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
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.
Imagine the food product to be like marbles and the funnel the bottom of the chamber.
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
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.
Condensed and evaporated milk (in cans)
Some examples of evaporation in our everyday food products include:
Logan Sanders teaching us the ways of the Crofter's (Jam)
Spinach pasta noodles made by my father & I
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
Side by side comparison of frozen dried and dehydrated banana slices
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
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.