Difference between revisions of "Evaporation in chocolate, cacao and coffee production"

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;Applications  
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:[[instant coffee production]]
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;Typical parameters of the process  
 
;Typical parameters of the process  
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{| border="1"
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| align="left" style="background:yellow"|'''Chocolate-Cacao-Coffee products'''
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| align="center" style="background:orange"|'''Temperature [°C]'''
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| align="center" style="background:orange"|'''Pressure (bar)'''
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| align="center" style="background:orange"|'''Heat ransfer medium'''
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| align="center" style="background:orange"|'''Residence Time'''
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| align="center" style="background:orange"|'''Details'''
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| align="center" style="background:orange"|'''Literature'''
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|-
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| 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||
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|}
  
  
  
 
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Latest revision as of 09:56, 27 February 2013

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Coffee industry flowsheet


  • Applications
instant coffee production


  • Example flowsheet


Evapoaration in chocolate production, figure1.jpg

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


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