STM3183 Concentration and Evaporation

What is the primary purpose of concentration/evaporation?

• To completely dry the product

• To add more water to the product

• To remove solvent, mostly water

• To freeze the product

What is a key advantage of concentration/evaporation?

• Increases water activity

• Reduces solid content

• Pre-concentrates foods prior to drying

• Increases the final product's viscosity

What is the main difference between concentration/evaporation and drying?

• Drying is more energy-efficient

• Concentration results in a solid product

• Drying removes all liquids

• Concentration leaves the final product as a liquid

What is the energy requirement to evaporate 1 kilogram of water at 100ºC?

• 3000 kJ

• 1000 kJ

• 2257 kJ

• 1500 kJ

Which type of evaporator is suitable for low viscosity food?

• Open pan evaporator

• Short tube evaporator

• Falling film evaporator

• Forced circulation evaporator

What is a potential problem during the evaporation of high fatty acid content products?

• Increased viscosity

• Loss of flavor

• Decreased temperature

• Foaming or frothing

What method can be used to recover volatile flavor compounds lost during evaporation?

• Using a different evaporator type

• Mixing concentrates with the original product

• Adding more water

• Increasing the temperature

What is the purpose of operating under vacuum during evaporation?

• To increase the boiling point

• To enhance flavor extraction

• To lower the boiling point and protect heat-sensitive products

• To reduce the cost of energy

Which type of evaporator uses a principle similar to a plate heat exchanger?

• Open pan evaporator

• Forced circulation evaporator

• Short tube evaporator

• Falling film evaporator

What is a significant factor that can affect heat transfer during evaporation?

• Temperature of the environment

• Viscosity of the liquid

• Color of the liquid

• Type of evaporator used