Difference between revisions of "Evaporation in chocolate, cacao and coffee production"
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Latest revision as of 10:56, 27 February 2013
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- 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 |
