Vacuum evaporator plants are a type of equipment used in the food industry. They serve to remove water from products under vacuum conditions. They bring the input materials to boiling not at 100°C as usual, but rather at much lower temperatures (25–30°C). Thus, they significantly reduce energy costs. They preserve, and in fact even boost, products’ nutritional and caloric value, since this method is not destructive to the fiber, vitamins, and minerals in products and only removes excessive moisture through evaporation. With this method, the shelf life of the finished product will be longer. These plants are used in producing tomato paste, various sauces and preserves, jams and marmalades, marinades, and fruit and vegetable juices.

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Pasteurization, named after the renowned scientist Louis Pasteur, is a critical process widely used in the food industry to ensure the safety and quality of various products.
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