Difference between revisions of "Soaking in chocolate, cacao & coffee production"
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Latest revision as of 11:04, 27 February 2013
Back to EFFICIENCY FINDER FOR FOOD INDUSTRY
decaffeinated coffee production
- 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 |
| Decaffeinated coffee | 22-100 | steam/water | 0.25-5h |
