ABSTRACT
Evaporation primary objective is bulk and weight reduction of fluids, which permits more efficient transportation of important product components and storage of the solid. The evaporation process is also used to reduce water activity by increasing the concentration of soluble solids in food materials as an aid to preservation. The basic factors that affect the rate of evaporation are as follows: the rate at which energy can be transferred to the liquid and the quantity of energy required to evaporate each kilogram of water. Thermodynamics is important in the description of the evaporation process for food products because a phase change is involved when water in food material becomes vapor. During the evaporation process, the phase change is evaporation of water from the liquid to the vapor state. As evaporation proceeds, the liquor remaining in the evaporator becomes more concentrated and its boiling point rises.
