awet report - FACULTY OF FOOD SCIENCE & TECHNOLOGY FST...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
TECHNOLOGY FST 3301 FOOD PROCESSING AND PRESERVATION PRINCIPLE Lecturer : EN. DZULKIFLI MAT HASHIM Experiment Session : Tuesday (12.00 – 3.00 p.m.) Programme : Bachelor of Science and Food Technology Group No. : 6 Group Members : MAK YIN TONG 129615 LIEW KAI WEN 130815 CHAN ZHI LUN 130537 PUA MEE WAN 130157 TEE KIM HUA 123059 TAN SHU ZHEN 122828 TEE CHING HUI 129825 CHAI YUEN HWA 129344 No. of Experiment : 8 Title of Experiment : CONCENTRATION OF FOOD USING VACUUM EVAPORATOR Date : 12.09.2006
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Title: Concentration of Food–Sweetened Condensed Milk by Vacuum Evaporator Introduction: In food industry, the main purpose of using evaporation to concentrate food is to reduce water activity (Aw) by increasing the solute concentration and viscosity of soluble solid. Evaporation is the most prevalent process used for the production of concentrated food. It provides a highly energy efficient means of removing water and is well suited to recover “essence” components during the process. The benefits of this process included increase shelf- life, convenience, product flexibility, save container costs, transportation costs, warehousing costs and handling costs. Evaporated and condensed milk are two types of concentrated milk from which the water has been removed. Evaporated milk is milk concentrated to one-half or less its original bulk by evaporation under high pressures and temperatures, without the addition of sugar, and usually contains a specified amount of milk fat and solids. Condensed milk is essentially evaporated milk with sugar added, yielding a very thick, sweet product that can last on the shelf for two years. It is also known as sweetened condensed milk. The milk is then canned for consumer consumption and commercial use in baking, ice cream processing, and candy manufacture. Condensed milk could be a generic term for whole milk or that has had 60% of its water removed by evaporation. With sweetened condensed milk, great quantities of sugar were added first, accounting for 40% to 45% of the total volume before evaporation. Once all that water is removed, it is a very sticky and very sweet mixture. Evaporation may be accomplished operating at a vacuum or at atmospheric pressure. Atmospheric evaporators are used when components in the wastewater are thermally stable. Vacuum conditions reduce boiling temperatures and prevent decompositions. Vacuum evaporation is the process of dropping the pressure in a container until water's boiling point is reached at room temperature. Once the water boils out of the room temperature food, the steam is removed and the food is able to be stored for long periods of time without spoiling.
Background image of page 2
In this experiment, we produce sweet concentrated milk or sweetened condensed milk by using Anhydro (APV) vacuum evaporator. Anhydro was founded in 1948 as a supplier of spray drying equipment. Since then, the company has established itself as one of the world leaders in industrial drying, evaporation and other unit operations for transforming liquid into
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 12

awet report - FACULTY OF FOOD SCIENCE & TECHNOLOGY FST...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online