91 research outputs found
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
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