Food & Beverages - Evaporation, Thickening, Drying
Evaporation processes, and in the extreme case, drying, always aim to increase the concentration. Very often it’s about the concentration of sugars. Evaporation kills bacteria, increasing shelf life and the nutritional value of the product. Evaporation processes are found in many processes including the production of fruit juices, instant coffee and tea, milk powder, tomato paste and pectin for example.
Turbidity measurement
Evaporation not only increases the concentration of the solution. Some dissolved substances reach their saturation point and form solid particles that produce a turbid liquid. If you want to monitor this process, you can do so with a turbidity meter.
Refractometry or Brix measurement
If you want to measure the concentration of dissolved substances, it’s best to use a Brix or refractometer. This measurement technique is not disturbed by particles, fibres or colour. Using a refractometer, you can increase process efficiency, reduce energy consumption and reproducibly determine the desired final quality.
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