Physical treatments of food processing wastewaters

This report describes some experimental work and results obtained on the physical treatments of food processing wastewaters at the Geneva Food Research Laboratory during the period 1969-1971. Typical wastewaters from local fruit and vegetable processing industries were used, and the methods investigated were: evaporation, distillation, reverse osmosis, and carbon adsorption

Concentration of liquid foods in a pilot-scale falling film evaporator

This report contains the experimental work and results obtained in the evaporation of water, apple and grape juices, and soymilk. The emphasis is on the physical and engineering aspects of evapor- ation; i.e., evaporation rates, fluid flow, heat transfer, and scale formation. The chemical and quality changes are not covered in this report, and it is recognized that further work on specific products is needed in this direction. The pilot-scale evaporator can be considered as an experimental chemical reactor, in which time and temperature may influence the rates of various chemical reac tions

CORRELATIONS FOR the CONSISTENCY COEFFICIENTS of APRICOT and PEAR PUREES

Two correlations for the consistency coefficients of apricot and pear purees have been developed. the consistency coefficient for the apricot puree within the given experimental range can be represented as K = 3.7 × 10-6e1500/T(%TS)3.5 and for the pear puree, K = 3.1 × 10-6e1500/T(%TS)3 Experimental values obtained from the literature are compared with the predictions obtained using the above equations. the level of agreement is generally satisfactory. It is recommended that the consistency coefficients for fruit purees be determined at known dissolved solids and insoluble solids content. Copyright © 1985, Wiley Blackwell. All rights reserve