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Food Science and Technology QUESTION #5934
Question 1
In the production of condensed milk, the vacuum evaporator operates under reduced pressure to:
  • Increase the boiling point of water for faster evaporation
  • Lower the boiling point of the milk/water mixture, enabling evaporation at \(45\text{–}65^{\circ}\text{C}\) to minimize heat damage (vacuum \(\approx 0.2\;\text{bar}\))✔️
  • Improve the Maillard browning for caramel flavor
  • Concentrate fat rather than water
Correct Answer Explanation
Vacuum evaporation reduces pressure to \(\approx 0.2\;\text{bar}\), lowering the boiling point to \(45\text{–}65^{\circ}\text{C}\). This allows water removal at much lower temperatures compared to atmospheric boiling (\(100^{\circ}\text{C}\)), preventing excessive heat damage, Maillard browning, and protein denaturation.