Cooling crystallyzation of microfiltered raw juice and of traditional thick juice: a comparison

VACCARI, Giuseppe; TAMBURINI, Elena; SGUALDINO, Giulio; WAWRO P; BERNARDI T.

oai:iris.unife.it:11392/1209893

Cooling crystallyzation of microfiltered raw juice and of traditional thick juice: a comparison

Authors: Giuseppe VACCARI
Elena TAMBURINI
Giulio SGUALDINO
WAWRO P
BERNARDI T.
Publication date: 1 January 2002
Publisher

Abstract

With the aim of giving the industry all the information necessary to make a choice, a direct comparison between the cooling crystallization and traditional thick juice ad of microfiltered and softened raw juice produced in the same west european sugar factory was made. For the tests, a small pilot plant was used

info:eu-repo/semantics/article

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Archivio istituzionale della ricerca - Università di Ferrara

oai:iris.unife.it:11392/120989...

Last time updated on 12/11/2016

This paper was published in Archivio istituzionale della ricerca - Università di Ferrara.

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