Sauces

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I. GENERAL DESCRIPTION:


1. General Flowsheet of soup pasteurization


Sauces.jpg

Sauces2.jpg


Figure 1: Soup pasteurization.


2. Description of techniques, methods and equipment

No information is available.


3. Temperature ranges and other parameters (table)


Sauces3.jpg


4. Benchmark data

No information is available.


II. NEW TECHNOLOGIES:


a) Changes in the process

No information is available.


b) Changes in the energy distribution system

No information is available.


c) Changes in the heat supply system

No information is available.


III. SOLAR SYSTEMS INTEGRATION:

No information is available.


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