Editing Food engineering (section)

=== Evaporation ===
Evaporation is used to pre-concentrate, increase the solid content, change the color, and reduce the water content of food and liquid products.<ref>{{Cite web|title=Evaporation in food industry - Efficiency Finder|url=http://wiki.zero-emissions.at/index.php/Evaporation_in_food_industry#:~:text=Evaporation%20is%20used%20to%20pre,Milk%20Industries,%20June%202005|access-date=2020-11-01|website=wiki.zero-emissions.at}}</ref> This process is mostly seen when processing milk, starch derivatives, coffee, fruit juices, vegetable pastes and concentrates, seasonings, sauces, sugar, and edible oil. Evaporation is also used in food dehydration processes. The purpose of dehydration is to prevent the growth of molds in food, which only build when moisture is present.<ref name=":33" /> This process can be applied to vegetables, fruits, meats, and fish, for example.<ref name=":33" />