Vacuum evaporation is the process of dropping the pressure in a container until water's boiling point is reached at room temperature. Once the water boils out of the room temperature food, the steam is removed and the food is able to be stored for long periods of time without spoiling. The boiling point of a substance is the temperature at which it can change its state from a liquid to a gas throughout the bulk of the liquid. ... Room temperature, in laboratory reports, is taken to be roughly 21–23 degrees Celsius (69-73 degrees Fahrenheit), or 294–296 kelvins. ...

This process was invented by Henri Nestlé in 1866, of Nestlé Chocolate fame. Henri Nestlé, born Heinrich Nestlé (10 August 1814 – 7 July 1890), was the founder of Nestlé S.A., the worlds biggest food and beverage company. ... 1866 is a common year starting on Monday. ... Nestlé S.A. or Société des Produits Nestlé S.A., headquartered in Vevey, Switzerland, is the worlds biggest food and beverage company. ...

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. To meet Wikipedias quality standards, this article or section may require cleanup. ... Chocolate block in melted chocolate Chocolate is a common ingredient in many kinds of sweets—one of the most popular in the world. ... Tomato paste is a thick paste made from ripened tomatos with skin and seeds removed. ... Organic Ketchup, a 21st century condiment Ketchup (or catsup) is a popular condiment, usually made with ripened tomatoes. ... Beer, generally, is an alcoholic beverage produced through the fermentation of sugars suspended in an aqueous medium, and which is not distilled after fermentation. ...

See also

• Freeze drying