Search results
From Efficiency Finder
Page title matches
Page text matches
- {| border="1"763 B (92 words) - 11:31, 27 February 2013
- {| border="1"2 KB (192 words) - 12:24, 20 August 2013
- {| border="1" ...offee||align="center"| 100 - 110||||align="center"| steam||align="center"| 1-4h||||1 KB (115 words) - 10:59, 27 February 2013
- '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of decaffeinated coffee production:5 KB (671 words) - 11:00, 27 February 2013
- ...l chambers. The residence time in the blancher can vary from approximately 1 to 5 minutes depending on the fruit or vegetable being blanched. For some p ...t, or the drum blancher with counter current water cooling, which produces 1 to 2.6 kWhe/t of frozen product (European Commission, 2006)5 KB (668 words) - 13:29, 17 February 2015
- {| border="1"862 B (99 words) - 13:26, 28 November 2014
- '''1. Systematics of SystemConcepts''' ::1. Generic system – NPC :1,006 B (131 words) - 15:45, 4 November 2010
- Figure 1: Blanching line for vegetables9 KB (1,480 words) - 11:34, 28 March 2017
- {| border="1"2 KB (209 words) - 12:44, 26 February 2013
- ...t 60°C (140°F) for 1 minute. It was defined in 1951 by Del Vecchio et al,1 and is employed in rating the effectiveness of pasteurization processes for <blockquote>'''PU = t × 1.393 (T − 60)'''</blockquote>7 KB (1,092 words) - 11:02, 4 May 2015
- {| border="1"907 B (106 words) - 12:33, 13 March 2015
- {| border="1"930 B (111 words) - 12:45, 26 February 2013
- ;1. (a) General Flowsheet of short time pasteurized milk: Figure 1: Short time pasteurized milk process LITERATURE: BAT for Food, Drink and Mi4 KB (701 words) - 13:12, 21 February 2013
- '''1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT''' Figure 1: Direct vs indirect continuous sterilization LITERATURE: http://www.foodsci1 KB (178 words) - 13:11, 21 February 2013
- <br/>'''1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT''' ...ems were estimated to be $0.25/barrel ($0.2/hl), compared to $1.7/barrel ($1.4/hl) for tunnel pasteurizers (Dymond, 1997). Since flash pasteurization is6 KB (940 words) - 15:42, 30 August 2013
- '''1. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT'''2 KB (267 words) - 11:25, 27 February 2013
- {| border="1"784 B (94 words) - 12:47, 26 February 2013
- ...reak down protein during this stage). Ramp up to 65°C and hold for approx 1 hour (starch gelatinises and breaks down in sugars). Finally ramp up temp t Figure 1. Typical triple decoction mashing process (Hind, 1950) : solid line = tempe16 KB (2,416 words) - 11:04, 3 February 2015
- {| border="1"1 KB (126 words) - 11:02, 27 February 2013
- {| border="1"845 B (95 words) - 13:27, 28 November 2014