may optionally substitute ball 30 it will be understood that this flavor processing and absorption system therefore involves a very careful control primarily of the balance between pressure air flow and vacuum at a predetermined temperature of the evaporator the invention will now be described by reference to the following examples of preferred embodiments at the beginning the flavor process and absorption system is balanced as follows the temperature of the inside wall of the evaporator 1 is stabilized at 310 u00b0 c employing magnet valves 7 19 21 22 and 24 a closed vacuum is applied by vacuum pump 5 to the system and adjusted to 700 mm mercury by means of air valve 16 then pressurized air of 10 psi which was filtered and dehumidified is allowed to purge into the system at a flow rate of 10 cfu per hour which causes the vacuum to drop to 750 mm mercury as indicated at vacuum gauge 17 by throttling air valve 16 the vacuum in the whole system is again adjusted to 700 mm mercury now with a constant sir stream purging through the system 1 5 kg of commercial sunflower oil is preheated in the process oil kettle 2 to 200 u00b0 c and introduced into the evaporator 1 at point 8 by opening magnet valve 7 and adjusting the flow rate to 60 g per minute by means of flow meter 6 the developing flavor vapors are purged through vapor outlet 12 and diffused.