ABSTRACT
Evaporation is a unit operation that consists of the elimination of water of a fluid food by means of vaporization or boiling. Several foods are obtained as aqueous solutions and, in order to facilitate their preservation and transport, they are concentrated during a water elimination stage. This elimination can be performed in different ways, although evaporation is one of the most used methods. The equipment used to remove this water from the food product is called an evaporator.
