A new theory explains that the real indicator to the food element - breaking up by heat during the evaporation, is the area of the heating surface. The explanation discuss according to a suggested expression about the factors in the boiling processing. This theory incorporates a diagram for the function of the heating surface area per cm<2> that encounter each one liter of the juice, in the browning degree of the end-product that product of evaporating the refine sugar cane juices by means of the rural sugar (jaagerry). The invention includes a highly efficient evaporator machine for keeping food elements intact by heat after the extraction of water. It treats the liquid food in a large heating surface area compound of a number of plats that carry a heat mediator or the liquid under process in flat zigzagging tubes. The treatment of the liquid food completes in two processes, the first one is a cycle to concentrate the liquid in two apparatus to heat the liquid, then extracting the water. The second process is to evaporate the concentrated liquid in a single pass.
