Thermal separation processes are prevalent in the food processing industry. Boiling processes at atmospheric pressure or at low pressure (vacuum), which are very energy-intensive due to the immense steam pressure of watery food, are often used. Therefore, a high optimization potential for the fraction of solutes such as flavors is given. Evaporation processes also offer the possibility for a fraction without any use of additional primary energy in the form of heat. The temperature difference of the liquid caused by the evaporation can be used as a measure for the reduction of (unwanted) volatile substances and, thus, it can be used for the regulation of the mass flows.