Difference between revisions of "Cooling, chilling and cold stabilization in chocolate, cacao & coffee production"
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Latest revision as of 11:06, 27 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Applications
- Coffee industry flowsheet
Literature: Ullmann's Encyclopedia of Industrial Chemistry, Vol.A7, 1994
- Typical parameters of the process
Chocolate-Cacao-Coffee Prodzcts | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
Decaffinated coffee | 100 |