Cooling in fruits/vegetables/herbs production
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1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT
2. NEW TECHNOLOGIES
- a) Changes in the process
No information available.
- b) Changes in the energy distribution system
- Re-use of water from cooling cans and jars in fruit and vegetable preservation(BAT in the Food, Drink and Milk Industries, June 2005)
- a) Description of the technology:
- It is reported that water from cooling cans and jars in fruit and begetable preservation can be re-used for cooling water after sterilization of the cans and jars or to heat cold water for use in blanching.
- b) Description of suitable energy supply systems:
- No information is available.
- c) Possible energy savings reachable by those measures:
- No information is available.
- d) Economic evaluations:
- No information is available.
- c) Changes in the heat supply system
No information is available.
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