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Table Of Contents

3.1. Energy efficiency measures for PEELING
3.2.1. Steam blanchers
3.2.2. Hot-water blanchers
3.3.1. Pasteurization of packaged food
3.3.2. Pasteurization of unpackaged liquids
3.4.1. In-container sterilization
3.4.2. Ultra high-temperature (aseptic processes)
3.5.1.1. NATURAL CIRCULATION EVAPORATORS
3.5.1.2. FORCED CIRCULATION EVAPORATORS
3.5.1.3. MECHANICAL (OR AGITATED) THIN-FILM EVAPORATORS
3.5.2. Distillation
3.6. Energy efficiency measures for EXTRUSION
3.7.1. Hot-air driers
3.7.2. Heated-surface (or contact) driers
3.8.1. Direct heating ovens
3.8.2. Indirect heating ovens
3.9.1. Equipment
3.9.2. Heat and oil recovery systems
3.10. Energy efficiency measures for CHILLING & FREEZING
4. References
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Food Beverage App Guide

Food Beverage App Guide

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Published by ibal_machine
Food Beverage App Guide
Food Beverage App Guide

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Published by: ibal_machine on Jul 03, 2013
Copyright:Attribution Non-commercial

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