Difference between revisions of "Evaporation in chocolate, cacao and coffee production"
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− | :[[instant coffee production]] | + | ::[[instant coffee production]] |
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+ | {| border="1" | ||
+ | | align="left" style="background:yellow"|'''Chocolate-Cacao-Coffee products''' | ||
+ | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
+ | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
+ | | align="center" style="background:orange"|'''Heat ransfer medium''' | ||
+ | | align="center" style="background:orange"|'''Residence Time''' | ||
+ | | align="center" style="background:orange"|'''Details''' | ||
+ | | align="center" style="background:orange"|'''Literature''' | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Instant coffee||<60||||||||50-60% concentration of hot extract;then it can be mixed with deluted aroma or cold extract to reach a standartized extract at ca. 40% concentration|| | ||
+ | |} | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] |
Latest revision as of 09:56, 27 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Coffee industry flowsheet
- Applications
- Example flowsheet
Literature: Ullmann's Encyclopedia of Industrial Chemistry, Vol.A7, 1994
- Typical parameters of the process
Chocolate-Cacao-Coffee products | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
Instant coffee | <60 | 50-60% concentration of hot extract;then it can be mixed with deluted aroma or cold extract to reach a standartized extract at ca. 40% concentration |