ABSTRACT
706In many food processes water, or another solvent, needs 703to be removed from a dilute liquid to produce a concentrated or dried product. The processes that can be used to remove water include evaporation, freeze concentration, reverse osmosis (or other membrane separations) and drying (Figure 9.1). The choice depends on the extent of concentration required, the effect of the process on the product, available energy sources and on the relative costs of the processes. Often a combination of processes is used. The range of solids content for alternative water removal processes. https://s3-euw1-ap-pe-df-pch-content-public-u.s3.eu-west-1.amazonaws.com/9780429449734/75774fd2-2eec-4690-864e-d09f65fb9dbf/content/fig9_1_B.tif"/>
