Vacuum-evaporative method of juice concentration

Abstract

The article provides an overview of methods for concentrating juices and juice-containing liquids and proposes a vacuum method for concentrating juices, based on previous experiments on vacuum cooling of water. Vacuum-evaporative concentration of juices has a number of advantages that can be successfully implemented in production. The developments of water use as a refrigerant, as well as experiments on machines with an open cycle, provide the necessary and sufficient material for development in the field of concentrating juices. The use of low temperatures creates the evacuation effect.