Articles
RECENT TRENDS IN FRUIT JUICE CONCENTRATION
Article number
194_26
Pages
241 – 248
Language
Abstract
Consumer preference, ease of transport and preservation of quality have encouraged the production of fruit juice concentrates.
By far the largest method of concentration is the application of heat at reduced pressures to remove water by evaporation.
Many equipment types are used to achieve this.
Design of equipment is aimed at preservation of quality and economy of operation.
Typical examples are described.
Recent advances in equipment design and possible future developments are discussed.
By far the largest method of concentration is the application of heat at reduced pressures to remove water by evaporation.
Many equipment types are used to achieve this.
Design of equipment is aimed at preservation of quality and economy of operation.
Typical examples are described.
Recent advances in equipment design and possible future developments are discussed.
Authors
W. Addison
Keywords
Online Articles (33)