Soaking in chocolate, cacao & coffee production

From Efficiency Finder
Revision as of 10:04, 27 February 2013 by Breka (Talk | contribs) (Changed protection level for "Soaking in chocolate, cacao & coffee production" (‎[edit=sysop] (indefinite) ‎[move=sysop] (indefinite)))

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Back to EFFICIENCY FINDER FOR FOOD INDUSTRY


decaffeinated coffee production

Example flowsheet


Soaking in chocolate production, figure1.jpg

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
Decaffeinated coffee 22-100 steam/water 0.25-5h


Back to EFFICIENCY FINDER FOR FOOD INDUSTRY