ABSTRACT
Many liquid foods are concentrated to decrease water content, implying some considerations, such as a signicant reduction of volume and weight, enhancement of shelf life, inducing of consistency and avor changes, and diminishing energy consumption for drying as the next food process operation. The concentration of liquid foods by evaporation is usually utilized for liquid foods such as milk, fruit juices, vegetable purees, soups, and syrups, whereas other concentration processes are applied to a limited extent. Products such as cheese whey, fermentation wastes, molasses residues, and sea water, among others, can also be concentrated by evaporation (APV, 2003).
