lecture 15 - FOOD SCIENCE 4010-Lecture 15 Evaporation and...

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FOOD SCIENCE 4010--Lecture 15 Evaporation and distillation PRINCIPLES: Beverages are foods consumed in the liquid state. Americans consume more carbonated beverages than tap water. Alcoholic beverages differ in ethanol content, fermentation substrate and method. Evaporation removes liquids in beverages by boiling. Distillation separates liquid components by boiling temperatures. Food Processing Technology Chapter 13 DISCUSSION QUESTIONS: 1. What are the advantages of evaporation? How are changes to food quality minimized? It increases the solids content of a food and hence preserves it by a reduction in water activity. Evaporation is used to pre-concentrate foods (for example fruit juice, milk and coffee) prior to drying, freezing or sterilisation and hence to reduce their weight and volume. This saves energy in subsequent operations and reduces storage, transport and distribution costs. There is also greater convenience for the consumer (for example fruit drinks for dilution, concentrated soups, tomato or garlic pastes, sugar) or for the manufacturer (for example liquid pectin, fruit concentrates for use in ice cream or baked goods). Changes to food quality that result from the
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lecture 15 - FOOD SCIENCE 4010-Lecture 15 Evaporation and...

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