Vacuum evaporation
From Wikipedia, the free encyclopedia
Vacuum evaporation is the process of dropping the pressure in a container until water's boiling point has been lowered to room temperature. When the process is applied to food and the water is evaporated and removed, the food can be stored for long periods of time without spoiling.
This process was invented by Henri Nestlé in 1866, of Nestlé Chocolate fame.
This process is used industrially to make such food products as evaporated milk for milk chocolate, tomato paste for ketchup and liquid malt extract or dry malt extract for beer.
