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The drying rate in the falling-rate period is controlled by the rate of removal of moisture or solvent from the interior of the solid being dried and is referred to as being "mass-transfer limited". This is widely noticed in hygroscopic products such as fruits and vegetables, where drying occurs in the falling rate period with the constant ...
This process is used industrially to make such food products as evaporated milk for milk chocolate and tomato paste for ketchup. Vacuum evaporation plant vacuum pans in a beet sugar factory. In the sugar industry vacuum evaporation is used in the crystallization of sucrose solutions. Traditionally this process was performed in batch mode, but ...
A rotary evaporator [1] (rotovap) is a device used in chemical laboratories for the efficient and gentle removal of solvents from samples by evaporation.When referenced in the chemistry research literature, description of the use of this technique and equipment may include the phrase "rotary evaporator", though use is often rather signaled by other language (e.g., "the sample was evaporated ...
Evaporation is an essential part of the water cycle. The sun (solar energy) drives evaporation of water from oceans, lakes, moisture in the soil, and other sources of water. In hydrology, evaporation and transpiration (which involves evaporation within plant stomata) are collectively termed evapotranspiration. Evaporation of water occurs when ...
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Evaporation is the elimination of the solvent in form of vapor from a solution. For most evaporation systems, the solvent is water and the heat is provided by steam condensation. [ 4 ] In a forced circulation evaporation liquid is constantly circulated through the system.
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
Similarly, reduction (cooking) is a process of evaporating liquids from a solution to produce a "reduced" food product, such as wine reduction. Evaporation is the main process behind distillation, which is used to concentrate alcohol, isolate liquid chemical products, or recover solvents in chemical reactions.