Difference between revisions of "Pasteurization in vegetable production"
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| + | '''PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION''' | ||
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| + | *;Applications: | ||
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| + | ::* [[fruit juice/pulp|fruit juice & pulp]] | ||
| + | ::* [[vegetable juice/pulp|vegetable juice & pulp]] | ||
| + | ::* [[mashed fruits]] | ||
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| + | *;[[Process Info: Pasteurization in vegetable production|Additional information on the process]] | ||
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| + | *;Solar Integration | ||
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| + | ::[[Gangl/Austria]] | ||
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| + | ;Typical parameters of the process: | ||
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| + | {| border="1" | ||
| + | | align="left" style="background:yellow"|'''Fruits-Vegetables-Herbs''' | ||
| + | | 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"|Fruit juice||align="center"| 87||||||align="center"| 10-20s|||| align="center"| BAT for Food, Drink and Milk Industries, June 2005 | ||
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| + | | align="left" style="background:#EEEE44"|Fruit pulp||align="center"| 90-120||||||align="center"| 20-30s|||| | ||
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| + | | align="left" style="background:#EEEE44"|Mashed Fruits||align="center"| 115||||||align="center"| 300s|||| | ||
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| + | | align="left" style="background:#EEEE44"|Sauces||align="center"| 95||||||align="center"| 10-20s|||| | ||
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| + | | align="left" style="background:#EEEE44"|Soups||align="center"| 130-140||||||align="center"| 4s|||| | ||
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| + | | align="left" style="background:#EEEE44"|Canned fruit||align="center"| 100|||||||||| | ||
| + | |- | ||
| + | | align="left" style="background:#EEEE44"|Desert sauces||align="center"| >85|||||||||| | ||
| + | |} | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
Latest revision as of 12:44, 26 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION
- Applications
- Solar Integration
- Typical parameters of the process
| Fruits-Vegetables-Herbs | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
| Fruit juice | 87 | 10-20s | BAT for Food, Drink and Milk Industries, June 2005 | |||
| Fruit pulp | 90-120 | 20-30s | ||||
| Mashed Fruits | 115 | 300s | ||||
| Sauces | 95 | 10-20s | ||||
| Soups | 130-140 | 4s | ||||
| Canned fruit | 100 | |||||
| Desert sauces | >85 |
