lec_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. How are heat and mass balances used to calculate the degree of concentration of a fruit juice? The mass balance states ‘ the mass of feed entering the evaporator equals the mass of product and vapor removed from the evaporator.’ Heat balance is the balance of heat given up by the condensing steam and heat used to raise the temp to boiling point and then to boil vapor Heat transfer controlling factor of vaporation Heat supplied by steam = latent heat of vaporization + sensible heat Sensible heat – what you put in to raise the temp – 1kcal raises temp 1*C
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.

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lec_15 - FOOD SCIENCE 4010-Lecture 15 Evaporation and...

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