Spencer & Meade (1948) state that during evaporation there is always the possibility of sucrose loss due to the carrying over, or entrainment, of small drops of juice or syrup by the rapidly moving vapour currents. Hugot (1950) notes that the droplets of juice in vapour spaces are really small bubbles of steam held by a film of juice. The droplets are thus very light and can easily be carried away by the vapour into the next calandria or into the condenser. High vacuum, high evaporation rates and small droplet sizes increase entrainment. Entrainment causes a monetary loss of sugar,… Login to continue

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