Difference between revisions of "Melting in diaries"
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| + | {| border="1" | ||
| + | | align="left" style="background:yellow"|'''Milk products''' | ||
| + | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
| + | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
| + | | align="center" style="background:orange"|'''Heat transfer medium''' | ||
| + | | align="center" style="background:orange"|'''Residence Time''' | ||
| + | | align="center" style="background:orange"|'''Details''' | ||
| + | | align="center" style="background:orange"|'''Literature''' | ||
| + | |- | ||
| + | | align="center" style="background:#EEEE44"|'''Cheese'''|| align="center"| >75|||||||| align="center"| the duration and temperature of the process depends on the type of processed cheese aimed for and the nature of the raw cheese|| align="center"| Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html | ||
| + | |} | ||
Latest revision as of 12:34, 21 November 2012
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Applications
- Case studies
- Example flowsheet
Literature: BAT for Food, Drink and Milk Industries, June 2005
- Typical parameters of the process
| Milk products | Temperature [°C] | Pressure (bar) | Heat transfer medium | Residence Time | Details | Literature |
| Cheese | >75 | the duration and temperature of the process depends on the type of processed cheese aimed for and the nature of the raw cheese | Dairy science and Technology, University of Guelph, http://www.foodsci.uoguelph.ca/dairyedu/home.html |
