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

By VACCARI G, WAWRO P, TAMBURINI E., SGUALDINO G and BERNARDI T

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

Year: 2002
OAI identifier: oai:iris.unife.it:11392/1209893
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