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FROZEN FRUIT OR VEGETABLE JUICE CONCENTRATES.

JUS DE FRUITS OU DE LEGUMES CONCENTRES SURGELES.

Author(s) : CARLES L.

Type of article: Article

Summary

PRESENTATION OF A FREEZE-CONCENTRATION PROCESS DEVELOPED BY THE INSTITUT DE RECHERCHES SUR LES FRUITS ET AGRUMES (FRANCE) WHICH APPLIES BOTH TO JUICES AND WHOLE OR DIVIDED BERRIES, FRUIT OR VEGETABLES. ITS UNIQUE FEATURE IS INTEGRATING, INTO A SINGLE PROCESS, JUICE EXTRACTION AND PRECONCENTRATION. IN ALL CASES, THE METHOD CONSISTS IN FREEZING THE RAW MATERIAL, THEN LIQUID-SOLID SEPARATION. THE TECHNIQUES, WHICH DEPEND UPON THE NATURE OF THE RAW MATERIAL AND SPECIFIC EQUIPMENT USED, ARE DESCRIBED. THE TEST RESULTS FOR SOME PRODUCTS ARE GIVEN, INVESTMENT AND OPERATING COSTS AND FUTURE TRENDS IN THE METHOD ARE OUTLINED. J.R.

Details

  • Original title: JUS DE FRUITS OU DE LEGUMES CONCENTRES SURGELES.
  • Record ID : 1988-1535
  • Languages: French
  • Source: Surgélation - n. 260
  • Publication date: 1987/07
  • Document available for consultation in the library of the IIR headquarters only.

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