Concentration of liquid products

Abstract

A method for concentration of a liquid food product, the liquid product having a dry solid content of a least 40 percent and the liquid food product comprising crystallizable components, comprising the steps of heating the liquid food product to a temperature above the crystallization temperature of the liquid food product in a first heat exchanger; transferring the heated liquid food product to a first separator; flash separating volatile components from the heated liquid food product; and obtaining a liquid concentrate of the liquid food product.

Claims aren’t available for this document.