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Vacuum Evaporation
CHF 43.20
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C7R03GPOF45
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Geliefert zwischen Mi., 26.11.2025 und Do., 27.11.2025
Details
High Quality Content by WIKIPEDIA articles! Vacuum evaporation is the process of causing the pressure in a container to fall 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, although the Shakers were already using a vacuum pan earlier than that (see condensed milk). 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.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130555177
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Genre Physik & Astronomie
- EAN 9786130555177
- Titel Vacuum Evaporation
- Herausgeber Betascript Publishing
- Anzahl Seiten 100
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