Beruflich Dokumente
Kultur Dokumente
Examples:
Sweetened condensed milk
Fruit and vegetable juices and nectars
Sugar syrups
Flavored syrups
Jams, Jelly, Source
Pastes (Tomato)
Relationship between Concentration and Evaporation
The activity what we do is evaporation(or membrane
filtration) and then the result is concentration of the
food/liquid.
(The effect of the evaporation is concentration of the
food/liquid.)
Evaporation is removal of water from a liquid using heat to
get concentrated
Evaporatio
n
M.
Filtration
Concentra
tion
Microbe cell
[solute]
[H2O]
[Solute]
[H2O]
Open Kettle
Use single/double jacketed vat and gas/wood/steam as
heating agent.
e.g. Jam, Cordial, Nectar
Fruit and vegetable syrups
sources and pastes
Advantages:
-Easy to operate/simple technique
-Produce colors and flavors desirable to some
products
Disadvantages:
-High TO and high time damage the foods nutrition
value
-Thickening on walls reduces the heat transferring
rate
Flash evaporator
Freeze concentration
The components of the solution is frozen at once.
So, the solution is freeze to make tiny crystals of water.
Unfrozen concentrated solution portion is separated from
the whole.
The whole is centrifuged to separate ice crystals and
concentrated solution is passed through fine mash while
crystals retain on the mash.
Repeat this process to get concentrated solution for
several times.
Ultra filtration and Reverse osmosis
(here do not use evaporation technique)
Use ultra filtration membrane which is less tighter and a
reverse osmosis membrane which is tighter than latter.
These are perm selective membranes.
The membranes can be synthetic membranes those made
of cellulose acetate or polyamide etc.
Use for;Fruit juices
Coffee
Tea
Egg white
Soy protein
Enzymes
Whey separation
Prepared By: G. R.P. K. Perera, CoT, Kandy.
Advantages:
-Low nutrition loss
-Low pollution of water
Disadvantages:
-Non valuable constituents also concentrated