Difference between revisions of "Sauces"
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Latest revision as of 12:20, 20 February 2013
Back to Information about fruits & vegetables
I. GENERAL DESCRIPTION:
- 1. General Flowsheet of soup pasteurization
Figure 1: Soup pasteurization.
- 2. Description of techniques, methods and equipment
No information is available.
- 3. Temperature ranges and other parameters (table)
- 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.
