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Food Science & Technology vocabulary · Food Processing

Evaporation

Meaning in food science & technology, with examples

/ɪˌvæpəˈreɪʃən/nounCommon term

In food science & technology, evaporation means: Removing part of the water from a liquid food by boiling it, usually under vacuum at a lower temperature, to make a concentrate such as tomato paste or juice concentrate.

In Turkish: evaporasyon, buharlaştırma, koyulaştırma

How it is used

Done in evaporators, often multiple-effect or falling-film types, which reuse steam to save energy. For juices and pastes, concentration is measured in degrees Brix (°Brix). Used for condensed milk, milk before spray drying, fruit juice concentrates, tomato paste and sugar syrups.

Example sentences

  1. Evaporation under vacuum lets us concentrate the juice at 60 °C instead of 100 °C.

  2. After evaporation, the double-concentrated tomato paste reaches 28 to 30 °Brix.

Common collocations

  • vacuum evaporation
  • multiple-effect evaporator
  • falling-film evaporator
  • degrees Brix
  • concentrate a juice
  • spray dryingA drying method that sprays a liquid as very fine droplets into hot air, so that the water evaporates in seconds and a fine powder is collected.
  • dryingRemoving water from food, usually with heat and moving air, to lower its water activity so that microorganisms cannot grow and the product keeps for a long time.
  • heat exchangerA piece of equipment that transfers heat between two fluids without mixing them, for example to heat milk with hot water or to cool it with ice water.
  • moisture contentThe amount of water in a food, usually given as a percentage of its weight and measured by drying a sample and weighing the loss.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Food Processing

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