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• Soaking in food industry
  '''1. OBJECTIVE'''
  2 KB (395 words) - 12:43, 21 November 2012
• Thawing in food industry
  '''1. OBJECTIVE'''
  3 KB (442 words) - 12:43, 21 November 2012
• Peeling in food industry
  '''1. OBJECTIVE''' Figure 1: Steam peeling process in an example installation in Finland
  11 KB (1,825 words) - 12:43, 21 November 2012
• Boiler feed-water preheating in food industry
  '''1. OBJECTIVE'''
  4 KB (551 words) - 14:31, 6 December 2014
• Cooling, chilling and cold stabilization in food industry
  <br/>'''1. OBJECTIVE''' ...ch the temperature of a food is reduced and kept in a temperature between -1 to 8°C. The objective of cooling and chilling is to reduce the rate of bio
  12 KB (1,809 words) - 16:09, 1 October 2013
• Ageing in food industry
  <br/>'''1. OBJECTIVE''' Figure 1: Typical absorption cooling cycle (LITERATURE: [http://lorien.ncl.ac.uk/min
  8 KB (1,125 words) - 09:10, 7 October 2013
• Milk and cream production
  ;1.(a) General Flowsheet of short time pasteurized milk: Figure 1: Short time pasteurized milk process LITERATURE: BAT for Food, Drink and Mi
  4 KB (701 words) - 12:45, 21 November 2012
• Powdered milk production
  ;1. (a) General Flowsheet of condensed milk products: Figure 1: Flowsheet of processes for condensed products (e.g. UHT condensed milk) an
  6 KB (850 words) - 12:18, 1 February 2013
• Sweetened condensed milk production
  ;1. General Flowsheet:
  2 KB (301 words) - 12:04, 20 February 2013
• Curdled milk production
  '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet:
  2 KB (218 words) - 12:06, 20 February 2013
• Butter production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Overview of the Buttermaking Process LITERATURE: http://www.foodsci.uoguel
  6 KB (911 words) - 12:07, 20 February 2013
• Cheese production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Manufacture of cheese LITERATURE: BAT for Food, Drink and Milk Industries,
  8 KB (1,214 words) - 12:08, 20 February 2013
• Yogurt production
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Yogurt production LITERATURE: BAT for Food, Drink and Milk Industries, Jun
  4 KB (626 words) - 12:04, 20 February 2013
• Other fermented milk products
  ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww ...o 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours, to an acidit
  6 KB (937 words) - 12:10, 20 February 2013
• Fruit juice/pulp
  ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable juice manufacturing LITERATURE: BAT for Food, Drink an
  4 KB (619 words) - 12:14, 20 February 2013
• Vegetable juice/pulp
  ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,
  2 KB (294 words) - 12:16, 20 February 2013
• Mashed fruits
  ;1. (a) General Flowsheet of mashed fruit production: Figure 1: Production of mashed fruit.
  798 B (104 words) - 12:17, 20 February 2013
• Dried fruit
  ;1. General Flowsheet of dried fruit production: Figure 1: Fruit and vegetable processing and preservation
  2 KB (236 words) - 12:18, 20 February 2013
• Frozen fruits and vegetables
  ;1. General Flowsheet of deep-frozen fruit and vegetable production: (BAT for Figure 1: Deep-frozen fruit and vegetable production. Literature: BAT in Food, Drink
  3 KB (451 words) - 12:18, 20 February 2013
• Desert sauces
  ;1. General Flowsheet of marmelade pasteurization: Figure 1: Marmelade pasteurization.
  2 KB (329 words) - 12:19, 20 February 2013