Define the Methods of Concentration?

We define the concentration process as one that starts with a liquid product and ends up with a more concentrated, although still liquid and still pumpable concentrate as the main product from the process. In several cases, it is necessary that the product be subject to minimal thermal degradation during the concentration process, requiring that temperature and time exposure must be minimized. This and other needs brought on by the physical characteristics of the processed product have resulted in the development of a large range of different evaporator types. An evaporator, as you may have realized, is generally used to concentrate the liquid food products. Some of the common evaporators frequently used in food industry include falling film evaporators, rising film evaporators, forced circulation evaporators and plate evaporator. We shall not go into the details of the functioning of these evaporators, but you should know that in almost all evaporators the heating medium is steam that heats a product on the other side of a heat transfer surface.