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FOOD INDUSTRY PROCESSES AND THEIR POWER REQUIREMENTS.

[In Czech. / En tchèque.]

Author(s) : CEJKOVA R.

Type of article: Article

Summary

FOR EVAPORATIVE CONCENTRATION OF LIQUID PRODUCTS A SYSTEM OF HEAT RECOVERY FROM THE VAPOUR CONDENSATE AND A SYSTEM OF THERMAL OR MECHANICAL VAPOUR RECOMPRESSION WERE DEVELOPED, BOTH SYSTEMS ENABLING GENTLE HEAT TREATMENT AND GIVING AN IMPROVED QUALITY OF HEAT SENSITIVE PRODUCTS. IN DRYING PROCESSES METHODS ARE SOUGHT FOR ENABLING SEPARATION OF A PART OF WATER CONTENT BEFORE THE DRYING PROPER USING OTHER, BEFORE ALL MECHANICAL PROCESSES SUCH AS CENTRIFUGATION, STRAINING, OR UTILIZING WASTE HEAT FROM OTHER PROCESSING STEPS. EXAMPLES ARE GIVEN OF FURTHER SOLUTIONS OF POWER SAVINGS.

Details

  • Original title: [In Czech. / En tchèque.]
  • Record ID : 1982-2087
  • Languages: Czech
  • Source: Potravin. Chladici Tech. - vol. 12 - n. 4
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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