Erperimental product-side heat transfer coeflcients were studied in a laboratory scale thin-jlm wiped-surface {TFWq evaporator under dgerent rotational speeh, liquidflow rates and temperatures of the heating medium. Experiments were conducted with water, and 10, 30, and 45% sugar solutions in order to simulate the conditions during evaporation offfuit juices. Dimensionless correlations for heat transfer coeflcient were established. It was shown that the "equivalent diameter" of the liquid bow wave formed in the front of wiper blade could be used as a characteristic dimension. Magnitudes of unstable and stable modes of evaporator performance were determined and different regimes related to the liquid flow were revealed. 'Present address: Department of Fruit and Vegetable Processing,