Deodorization in chocolate, cacao & coffee production

From Efficiency Finder
Revision as of 10:59, 27 February 2013 by Breka (Talk | contribs) (Changed protection level for "Deodorization in chocolate, cacao & coffee production" (‎[edit=sysop] (indefinite) ‎[move=sysop] (indefinite)))

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Back to EFFICIENCY FINDER FOR FOOD INDUSTRY


Coffee industry flowsheet


  • Applications
decaffeinated coffee production


  • Example flowsheet


Deodorization in chocolate production, figure1.jpg

Literature: Ullmann's Encyclopedia of Industrial Chemistry, Vol.A7, 1994


Typical parameters
Chocolate-Cacao-Coffee Production Temperature [°C] Pressure (bar) Heat ransfer medium Residence Time Details Literature
Instant coffee 100 - 110 steam 1-4h


Back to EFFICIENCY FINDER FOR FOOD INDUSTRY

Retrieved from "http://wiki.zero-emissions.at/index.php?title=Deodorization_in_chocolate,_cacao_%26_coffee_production&oldid=228725"