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- '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of potato chips production:2 KB (315 words) - 13:19, 20 February 2013
- :* [[Case studies 1]]440 bytes (51 words) - 16:53, 13 February 2013
- :* [[Case studies 1]]399 bytes (47 words) - 16:15, 13 February 2013
- :* [[Case studies 1]]393 bytes (46 words) - 16:58, 13 February 2013
- :* [[Case studies 1]]394 bytes (46 words) - 17:02, 13 February 2013
- :* [[Case studies 1]]396 bytes (46 words) - 08:43, 6 September 2016
- :* [[Case studies 1]]389 bytes (46 words) - 16:56, 13 February 2013
- ::1. Generic system –SPO X – Water:475 bytes (60 words) - 11:23, 27 February 2013
- :* [[Case studies 1]]406 bytes (48 words) - 17:00, 13 February 2013
- '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of cooked ham production: (BAT in the Food, Drink and Mi3 KB (436 words) - 12:11, 1 February 2013
- :* [[Case studies 1]]450 bytes (53 words) - 16:13, 13 February 2013
- Illustration 1: Shell and tubes heat exchanger [1] Illustration 1: Plate and Plate-Fin heat exchangers [5]3 KB (407 words) - 13:11, 17 March 2015
- Illustration 1: Shell and tubes heat exchanger [1] Illustration 1: Plate and Plate-Fin heat exchangers [5]3 KB (407 words) - 13:10, 17 March 2015
- Illustration 1: Shell and tubes heat exchanger [1] Illustration 1: Plate and Plate-Fin heat exchangers [5]3 KB (407 words) - 12:39, 17 March 2015
- ;1. General Flowsheet of dried fruit production: Figure 1: Fruit and vegetable processing and preservation2 KB (236 words) - 12:18, 20 February 2013
- '''1 General description''' Figure 1: Flow diagram showing GPPS production2 KB (340 words) - 17:42, 14 February 2013
- ;1. General Flowsheet of heat treated vegetable production: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,2 KB (232 words) - 12:29, 20 February 2013
- ;1. General Flowsheet of canned fruit production: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,2 KB (228 words) - 12:27, 20 February 2013
- '''1. OBJECTIVE''' ...l chambers. The residence time in the blancher can vary from approximately 1 minute to minutes depending on the vegetable or fruit being blanched.5 KB (789 words) - 12:23, 6 August 2013
- {| border="1" | style="background:#AACCEE;"| Tin stripping of PCB: Stage 1|| align="center"|25-35|| align="center"| || align=”center”|20-60 sec||2 KB (220 words) - 17:47, 13 February 2013
