Evaporators: Multiple-Effect

Water is the predominant ingredient in most foods and

exceeds 85% in milk, fruit, and vegetable juices. This

water content can frequently be reduced to lower container,

storage, and shipping costs or to achieve desirable sensory

attributes in the food. The oldest method of removing water

is sun evaporation. Even today over 1,000,000 tn of salt is

produced each year in San Francisco Bay by this method.

However, most of the liquid foods are concentrated by

heating with steam in an evaporator. Evaporative concen-

trators for liquid foods evaporate the water and separate the

vapors from the residual liquid.[1]