Difference between revisions of "Pasteurization in vegetable production"
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Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | ||
− | PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION | + | |
+ | '''PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION''' | ||
*;Applications: | *;Applications: | ||
− | ::* fruit juice & pulp | + | ::* [[fruit juice/pulp|fruit juice & pulp]] |
− | ::* vegetable juice & pulp | + | ::* [[vegetable juice/pulp|vegetable juice & pulp]] |
− | ::* mashed fruits | + | ::* [[mashed fruits]] |
− | *;Additional information on the process | + | *;[[Process Info: Pasteurization in vegetable production|Additional information on the process]] |
*;Solar Integration | *;Solar Integration | ||
− | + | ::[[Gangl/Austria]] | |
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− | + | {| border="1" | |
+ | | align="left" style="background:yellow"|'''Fruits-Vegetables-Herbs''' | ||
+ | | align="center" style="background:orange"|'''Temperature [°C]''' | ||
+ | | align="center" style="background:orange"|'''Pressure (bar)''' | ||
+ | | align="center" style="background:orange"|'''Heat ransfer medium''' | ||
+ | | align="center" style="background:orange"|'''Residence Time''' | ||
+ | | align="center" style="background:orange"|'''Details''' | ||
+ | | align="center" style="background:orange"|'''Literature''' | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Fruit juice||align="center"| 87||||||align="center"| 10-20s|||| align="center"| BAT for Food, Drink and Milk Industries, June 2005 | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Fruit pulp||align="center"| 90-120||||||align="center"| 20-30s|||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Mashed Fruits||align="center"| 115||||||align="center"| 300s|||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Sauces||align="center"| 95||||||align="center"| 10-20s|||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Soups||align="center"| 130-140||||||align="center"| 4s|||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Canned fruit||align="center"| 100|||||||||| | ||
+ | |- | ||
+ | | align="left" style="background:#EEEE44"|Desert sauces||align="center"| >85|||||||||| | ||
+ | |} | ||
Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] | Back to [[Subsection DA food|EFFICIENCY FINDER FOR FOOD INDUSTRY]] |
Latest revision as of 12:44, 26 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
PASTEURIZATION IN VEGETABLE/FRUIT/HERB PRODCUTION
- Applications
- Solar Integration
- Typical parameters of the process
Fruits-Vegetables-Herbs | Temperature [°C] | Pressure (bar) | Heat ransfer medium | Residence Time | Details | Literature |
Fruit juice | 87 | 10-20s | BAT for Food, Drink and Milk Industries, June 2005 | |||
Fruit pulp | 90-120 | 20-30s | ||||
Mashed Fruits | 115 | 300s | ||||
Sauces | 95 | 10-20s | ||||
Soups | 130-140 | 4s | ||||
Canned fruit | 100 | |||||
Desert sauces | >85 |