The present research work was carried out in the Unitary Operations subject, specifically in the unit corresponding to Evaporation, with the objective of showing the components that were found by concentrating tangerine nectar in order to obtain the standardized characteristics to be used in industrial processes, knowing that the state of the fruit to be used to obtain tangerine concentrate must comply with the requirements found in the INEN 2337 NORM. For that, the unitary operation known as Evaporation was used, and in this way, data regarding the titratable acidity, pH, and Brix degrees were obtained, which were adapted to current regulations in order to produce a concentrate under optimal and controlled conditions.
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