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  • Case studies 1
    ;1. Case study or Built example
    871 B (108 words) - 15:54, 13 February 2013

Page text matches

  • EFFICIENCY FINDER
    {|border="1" style="text-align:center"
    6 KB (782 words) - 11:38, 27 March 2017
  • Cleaning
    '''1. OBJECTIVE'''
    1 KB (162 words) - 11:55, 18 January 2013
  • Drying
    '''1. OBJECTIVE''' A major division may be made between (1)driers in which the solid is directly exposed to a hot gas (usually air) an
    4 KB (668 words) - 11:56, 18 January 2013
  • Blanching
    '''1. OBJECTIVE'''
    1 KB (143 words) - 10:56, 28 March 2017
  • Other process heating
    '''1. OBJECTIVE'''
    834 B (124 words) - 10:58, 28 March 2017
  • General process heating
    '''1. OBJECTIVE'''
    979 B (138 words) - 10:58, 28 March 2017
  • Heating of production halls
    '''1. OBJECTIVE'''
    1 KB (147 words) - 10:59, 28 March 2017
  • Cooling processes
    '''1. OBJECTIVE'''
    2 KB (259 words) - 10:59, 28 March 2017
  • Melting
    '''1. OBJECTIVE'''
    1 KB (208 words) - 10:59, 28 March 2017
  • Extraction
    '''1. OBJECTIVE'''
    5 KB (753 words) - 10:59, 28 March 2017
  • Bleaching
    '''1. OBJECTIVE'''
    850 B (117 words) - 11:01, 28 March 2017
  • Painting
    '''1. OBJECTIVE'''
    804 B (106 words) - 11:01, 28 March 2017
  • Surface treatment
    '''1. OBJECTIVE'''
    707 B (91 words) - 11:01, 28 March 2017
  • Subsection DB textiles
    {| border="1" style="text-align:center" | rowspan="1" style="background:#EECC22"| '''SPINNING'''||[[Spinning in textile industr
    6 KB (668 words) - 13:07, 23 August 2017
  • Subsection DJ metals
    {| border="1" style="text-align:center"
    8 KB (1,006 words) - 11:37, 27 March 2017
  • Subsection DG chemicals
    {| border="1" style="text-align:center"
    5 KB (483 words) - 11:36, 27 March 2017
  • Pickling of steel cast products
    {| border="1"
    1 KB (116 words) - 08:49, 1 September 2016
  • Cleaning in food industry
    '''1. OBJECTIVE''' ...ng in the food industry can be divided into three different sub-processes: 1)cleaning of bottles and cases, 2)washing products and 3)cleaning of product
    2 KB (359 words) - 12:35, 21 November 2012
  • Drying in food industry
    <br/>'''1. OBJECTIVE''' ...oisture extraction rate, i.e. kg water removed/kWh energy used, is between 1-4, with an average of 2.5kg/kWh.
    22 KB (3,536 words) - 13:20, 15 October 2013
  • Evaporation & distillation in food industry
    <br/>'''1. OBJECTIVE'''
    2 KB (318 words) - 16:45, 15 October 2013
  • Blanching in food industry
    '''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 (757 words) - 18:13, 15 October 2013
  • Sterilization in food industry
    '''1. OBJECTIVE''' Figure 1: Injection and infusion for direct heating in UHT treatment
    9 KB (1,440 words) - 12:37, 21 November 2012
  • Cooking in food industry
    '''1. OBJECTIVE''' ...water at boiling temperature. In beer production, wort is boiled for about 1.5 hours in the wort kettle with hops or hop extracts, releasing bitter subs
    4 KB (632 words) - 12:37, 21 November 2012
  • Other process heating in food industry
    '''1. OBJECTIVE'''
    2 KB (367 words) - 12:37, 21 November 2012
  • General process heating in food industry
    '''1. OBJECTIVE'''
    1 KB (213 words) - 12:38, 21 November 2012
  • Heating of production halls in food industry
    '''1. OBJECTIVE'''
    2 KB (303 words) - 12:38, 21 November 2012
  • Cooling of production halls in food industry
    <br/>'''1. OBJECTIVE''' Figure 1: Typical absorption cooling cycle (LITERATURE: [http://lorien.ncl.ac.uk/min
    5 KB (793 words) - 09:45, 21 October 2013
  • Cooling processes in food industry
    <br/>'''1. OBJECTIVE'''
    3 KB (441 words) - 10:32, 21 October 2013
  • Melting in food industry
    '''1. OBJECTIVE'''
    3 KB (513 words) - 12:39, 21 November 2012
  • Bleaching in food industry
    '''1. OBJECTIVE''' ...ned undesirable compounds. The oil is mixed under vacuum conditions with 0.1-3% of bleaching earth. This is a clay mineral, such as bentonite or montmor
    2 KB (365 words) - 12:40, 21 November 2012
  • Cooking in textile industry
    '''1. OBJECTIVE'''
    3 KB (481 words) - 11:13, 1 March 2013
  • Information about the food industry
    '''1. GENERAL INFORMATION''' ;1.1 Description, turnover, growth, employment
    16 KB (2,361 words) - 11:38, 28 March 2017
  • Information about the textile industry
    '''1 GENERAL INFORMATION''' ;1.1 Description, turnover, growth, employment
    4 KB (568 words) - 11:20, 18 January 2013
  • Information about the metal industry
    '''1 GENERAL INFORMATION''' ...packaging, building and construction (for more information, see Section 1.1). Two further commercial areas of application have emerged since the 1960s:
    19 KB (2,731 words) - 11:47, 18 January 2013
  • Information about the chemical industry
    '''1. GENERAL INFORMATION''' Figure 1: Structure of Industrial Organic Industry, BREF in the Large Volume Organic
    23 KB (3,242 words) - 11:50, 18 January 2013
  • Cleaning of bottles and cases in food industry
    <br/>'''1. OBJECTIVE''' ...ividual zones of the multistage bottle cleaning process are the following: 1)soak, 2)caustic bath, 3)1st zone of hot water tank, 4)2nd zone of hot water
    7 KB (1,008 words) - 15:45, 29 August 2013
  • Washing products in food industry
    '''1. OBJECTIVE'''
    2 KB (372 words) - 12:40, 21 November 2012
  • Cleaning of production halls and equipment in food industry
    <br/>'''1. OBJECTIVE''' ::1) reduced use of energy needed to heat up water for cleaning,
    6 KB (954 words) - 09:41, 5 September 2013
  • Deodorization
    <br/>'''1. OBJECTIVE''' ...p://www3.interscience.wiley.com/cgi-bin/abstract/109062827/ABSTRACT?CRETRY=1&amp;SRETRY=0])<br/>
    4 KB (595 words) - 16:35, 21 October 2013
  • Pre-heating in food industry
    '''1. OBJECTIVE'''
    3 KB (431 words) - 12:43, 21 November 2012
  • Soaking in food industry
    '''1. OBJECTIVE'''
    2 KB (395 words) - 12:43, 21 November 2012
  • Thawing in food industry
    '''1. OBJECTIVE'''
    3 KB (442 words) - 12:43, 21 November 2012
  • Peeling in food industry
    '''1. OBJECTIVE''' Figure 1: Steam peeling process in an example installation in Finland
    11 KB (1,825 words) - 12:43, 21 November 2012
  • Boiler feed-water preheating in food industry
    '''1. OBJECTIVE'''
    4 KB (551 words) - 14:31, 6 December 2014
  • Cooling, chilling and cold stabilization in food industry
    <br/>'''1. OBJECTIVE''' ...ch the temperature of a food is reduced and kept in a temperature between -1 to 8°C. The objective of cooling and chilling is to reduce the rate of bio
    12 KB (1,809 words) - 16:09, 1 October 2013
  • Ageing in food industry
    <br/>'''1. OBJECTIVE''' Figure 1: Typical absorption cooling cycle (LITERATURE: [http://lorien.ncl.ac.uk/min
    8 KB (1,125 words) - 09:10, 7 October 2013
  • Milk and cream production
    ;1.(a) General Flowsheet of short time pasteurized milk: Figure 1: Short time pasteurized milk process LITERATURE: BAT for Food, Drink and Mi
    4 KB (701 words) - 12:45, 21 November 2012
  • Powdered milk production
    ;1. (a) General Flowsheet of condensed milk products: Figure 1: Flowsheet of processes for condensed products (e.g. UHT condensed milk) an
    6 KB (850 words) - 12:18, 1 February 2013
  • Sweetened condensed milk production
    ;1. General Flowsheet:
    2 KB (301 words) - 12:04, 20 February 2013
  • Curdled milk production
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet:
    2 KB (218 words) - 12:06, 20 February 2013
  • Butter production
    ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Overview of the Buttermaking Process LITERATURE: http://www.foodsci.uoguel
    6 KB (911 words) - 12:07, 20 February 2013
  • Cheese production
    ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Manufacture of cheese LITERATURE: BAT for Food, Drink and Milk Industries,
    8 KB (1,214 words) - 12:08, 20 February 2013
  • Yogurt production
    ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww Figure 1: Yogurt production LITERATURE: BAT for Food, Drink and Milk Industries, Jun
    4 KB (626 words) - 12:04, 20 February 2013
  • Other fermented milk products
    ;1. Definition: (Dairy science and Technology, University of Guelph, http://ww ...o 20-25°C before the addition of the starter culture. Starter is added at 1-2% and the fermentation is allowed to proceed for 16-20 hours, to an acidit
    6 KB (937 words) - 12:10, 20 February 2013
  • Fruit juice/pulp
    ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable juice manufacturing LITERATURE: BAT for Food, Drink an
    4 KB (619 words) - 12:14, 20 February 2013
  • Vegetable juice/pulp
    ;1. (a) General Flowsheet of fruit and vegetable juice manufacturing: Figure 1: Fruit and vegetable processing and preservation LITERATURE: BAT for Food,
    2 KB (294 words) - 12:16, 20 February 2013
  • Mashed fruits
    ;1. (a) General Flowsheet of mashed fruit production: Figure 1: Production of mashed fruit.
    798 B (104 words) - 12:17, 20 February 2013
  • Dried fruit
    ;1. General Flowsheet of dried fruit production: Figure 1: Fruit and vegetable processing and preservation
    2 KB (236 words) - 12:18, 20 February 2013
  • Frozen fruits and vegetables
    ;1. General Flowsheet of deep-frozen fruit and vegetable production: (BAT for Figure 1: Deep-frozen fruit and vegetable production. Literature: BAT in Food, Drink
    3 KB (451 words) - 12:18, 20 February 2013
  • Desert sauces
    ;1. General Flowsheet of marmelade pasteurization: Figure 1: Marmelade pasteurization.
    2 KB (329 words) - 12:19, 20 February 2013
  • Sauces
    ;1. General Flowsheet of soup pasteurization: Figure 1: Soup pasteurization.
    791 B (99 words) - 12:20, 20 February 2013
  • Ketchup
    ;1. General Flowsheet of soup pasteurization: Figure 1: Soup pasteurization.
    2 KB (325 words) - 12:22, 20 February 2013
  • Tomato products
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of various tomato products manufacture: (BAT for Food, D
    3 KB (435 words) - 12:23, 20 February 2013
  • Canned fruit
    ;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
  • Heat treated vegetables
    ;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
  • Pickled vegetables
    ;1. General Flowsheet of heat treated vegetable production:
    1 KB (174 words) - 12:30, 20 February 2013
  • Sugar
    ;1. General Flowsheet of sugar production: ::''1) Raw cane sugar production:''
    5 KB (774 words) - 12:53, 20 February 2013
  • Sugar syroup
    ;1. General Flowsheet of sugar syrup production:
    481 B (59 words) - 12:54, 20 February 2013
  • Beer
    '''1. GENERAL DESCRIPTION:''' ;1. Definition: (BAT in the Food, Drink and Milk Industries, June 2005)
    6 KB (1,021 words) - 13:00, 20 February 2013
  • Vegetable oils
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of vegetable oil production:
    3 KB (500 words) - 13:02, 20 February 2013
  • Olive oil
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of olive oil production:
    2 KB (362 words) - 13:03, 20 February 2013
  • Fish oil
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of fish production: (BAT in Slaughterhouses and Animal B
    4 KB (708 words) - 13:03, 20 February 2013
  • Magarine
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of margarine production:
    1 KB (216 words) - 13:04, 20 February 2013
  • Cocoa
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of cocoa production:
    3 KB (396 words) - 13:07, 20 February 2013
  • Decaffeinated coffee
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of decaffeinated coffee production:
    5 KB (705 words) - 13:07, 20 February 2013
  • Instant coffee
    <br/>'''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of instant coffee production
    4 KB (631 words) - 22:40, 5 November 2013
  • Maize starch
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of maize starch production: (BAT for Food, Drink and Mil
    2 KB (389 words) - 13:09, 20 February 2013
  • Wheat starch
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of wheat starch production: (BAT for Food, Drink and Mil
    2 KB (373 words) - 13:10, 20 February 2013
  • Potato starch
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of potato starch production: (BAT for Food, Drink and Mi
    2 KB (325 words) - 13:10, 20 February 2013
  • Sweeteners
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of sweeteners production
    2 KB (256 words) - 13:11, 20 February 2013
  • Modified (physical/chemical) starch
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of modified starch production
    1 KB (198 words) - 13:11, 20 February 2013
  • Mashed potatoes
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of mashed potato production:
    810 B (105 words) - 13:18, 20 February 2013
  • Granulated potatoes
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of granulated potato production:
    826 B (105 words) - 13:19, 20 February 2013
  • Potato chips
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of potato chips production:
    2 KB (315 words) - 13:19, 20 February 2013
  • Potato crisps
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of potato crisps production:
    2 KB (335 words) - 13:20, 20 February 2013
  • Grain mill products
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of grain mill products
    3 KB (487 words) - 13:20, 20 February 2013
  • Wine
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of soft drink production:
    2 KB (323 words) - 13:34, 20 February 2013
  • White wine
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of red wine production:
    5 KB (740 words) - 13:35, 20 February 2013
  • Red wine
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of red wine production:
    3 KB (512 words) - 13:35, 20 February 2013
  • Soft drinks
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of soft drink production:
    3 KB (456 words) - 13:35, 20 February 2013
  • Information about meat production
    |1
    3 KB (436 words) - 11:47, 3 February 2015
  • Canned meat
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of canned meat production (beef muscle in gelatine): (BA
    3 KB (450 words) - 12:10, 1 February 2013
  • Cooked ham
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of cooked ham production: (BAT in the Food, Drink and Mi
    3 KB (436 words) - 12:11, 1 February 2013
  • Cured ham
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of cooked ham production: (BAT in the Food, Drink and Mi
    3 KB (413 words) - 12:11, 1 February 2013
  • Special cooking meat
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of special cooking meat production:
    923 B (121 words) - 12:12, 1 February 2013
  • Salami and sausages
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of sausage production:
    2 KB (273 words) - 12:12, 1 February 2013
  • Frozen processed fish/moulded fish products/fish fingers
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of the production line:
    3 KB (453 words) - 13:39, 20 February 2013
  • Canned fish/shellfish products
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of the production line:
    4 KB (597 words) - 13:40, 20 February 2013
  • Crustaceans
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of the production line:
    2 KB (362 words) - 13:40, 20 February 2013
  • Molluscs
    '''1. GENERAL DESCRIPTION:''' ;1. General Flowsheet of the production line:
    3 KB (408 words) - 13:40, 20 February 2013

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