1) Evaporation is the process where molecules in liquid state (water) spontaneously change into gas state (steam), which is the reverse of condensation. 2) Evaporation can be used to thicken foods like fruit juice, milk, and coffee by removing some of the water. 3) There are two conditions of evaporation - natural evaporation and evaporation that occurs in equipment using applied steam. Factors that affect the evaporation rate include temperature, pressure, surface area, material type and viscosity.

1. GROUP 4
EVAPORATION
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2. GROUP NAME:
1. FEBRIANA SINTIA D.
2. FIROH MIATI
3. MARISA AL QORI
4. YENI ELI E.
5. YUNIA INDAH S.
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3. EVAPORATION/VAPORAZATION
• Evaporation / vaporization is a
process of change in the molecules
in to liquid state (water)
spontaneously into gas (steam) is
the reverse process of
condensation.
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4. Evaporation or vaporization is the process of
removing some of the water contained in the
liquid food in a way that can improve the boil.
terms of solid content material and preserve
the reduced water activity [aw]. Evaporation is
used to thicken foods Reviews such as fruit
juice, milk and coffee before the process of
drying, freezing or sterilization, And also to
reduce the weight and volume, food quality
changes as a result of heat treatment given can
be minimized with the design and workings of
equipment .
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5. Generally evaporation can be defined in
two conditions of the items, namely:
1.Evaporasi which means the process of
evaporation that occurs naturally, and
2.Evaporasi which interpret the evaporation
process arising from the given steam in an
equipment .
• Evaporasi boiling process is based on an
incentive basis, namely:
1. The provision of heat to the liquid,
2. The formation of bubbles due to the steam,
3. The separation of vapor from the liquid, and
4. condensing steam.
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6. • Evaporation or evaporation can be defined as the
heat transfer into the boiling liquid.
• Evaporation is done by evaporating some of the
solvent at its boiling point, in order to obtain a
concentrated liquid solution of higher
concentration. Steam formed on evaporation
usually consists of only one component, and if the
vapor is a mixture, there is generally no attempt
to separate its components. In evaporation, the
concentrated liquid is a product that is
overlooked, while the steam is condensed and the
waste. Therein lies the difference between
evaporation and distillation.
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7. • a. purpose evaporation:
• 1. Increases in the concentration
of the solution prior to further
processing, for example in the
processing of sugar,
• 2. reduce the volume of solution
that can save the cost of packing,
storage, and transportation.
• 3. The lower water activity [aw]
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8. • b. FACTORS can AFFECTING evaporation:
• A. The temperature and pressure
• Evaporation temperature affects the rate of evaporation.
The higher evaporation temperature of evaporation can
rapidly.However, the use of high temperatures can cause
damage. High evaporation temperature will increase the
viscosity because if the solids concentration increases, but if
the evaporation temperature is continuously increased the
speed of evaporation actually can not be increased because the
solution has a high viscosity and concentration is also high that
the slower process of evaporation and the evaporation process
is slow.
• B. The surface area
• With a surface area materials, the more surface area of food
in direct contact with the heating medium and the more water
that can quickly get out of groceries so that the faster
evaporation.
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9. • C. The type of material and the viscosity of the liquid
• The higher the viscosity of the liquid, circulating
levels will decrease, resulting in lower heat transfer
coefficient. This will hamper the process of
evaporation. During the evaporation process the
viscosity of the solution will increase due to increased
concentration.
• D. The presence of the crust
• During the evaporation process and the presence of
solids suspended in a liquid will cause the crust to the
evaporator. The existence of the crust causes the
heat transfer coefficient decreased so that the
evaporation process is hampered and evaporation is
slower.
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10. Quiz
1. What the meaning of evaporation?
2. What is evaporation can thicken the
food? example?
3. Evaporation can be defined in two
condition. What the condition?
4. What the purpose of evaporation?
5. What factors can affecting
evaporation?
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11. Conclusion :
Now we are know what about evaporation,that is
process of change in the molecules in the liquid state
(water) into gas (steam) is the reverse process of
condensation. Evaporation can use to thicken food ,like
a milk,fruit juice,and coffe. Evaporation can be defined
in two condition (naturaly and from the given stream in
an equipment). The purpose are Increases in the
concentration of the solution,minimize the volume
solution and the lower water activity. Factors can
affecting evaporation are temperature&pressure
,surface area,type of material & viscosity liquid, and
the crust.
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12. • Thank you for your attention,hope this
presentation can useful for you. If we
have fault in this presentation ,we ask
for your comment.
GOOD LUCK ^_^
GROUP 4
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