Difference between revisions of "Evaporation in chocolate, cacao and coffee production"
From Efficiency Finder
m (Protected "Evaporation in chocolate, cacao and coffee production" [edit=autoconfirmed:move=autoconfirmed]) |
|
(No difference)
|
Revision as of 14:58, 4 November 2010
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
- Coffee industry flowsheet
- Applications
- Example flowsheet
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 |
Instant coffee | <60 | 50-60% concentration of hot extract;then it can be mixed with deluted aroma or cold extract to reach a standartized extract at ca. 40% concentration |