Search Results for: Brooms with vegetable materials
, fruit-based beverages, some meat products, and other foods which are commonly subjected to this treatment. a similar controlled heating process, referred to as blanching, is used in the processing of fruits and vegetables; its main purpose being deactivate the many enzymes present in the plant materials
agitated) vessels. sometimes the product (i.e. beer, fruit juices) is pasteurised after bottling or canning, here the products in their containers are immersed in hot water or fed through a steam tunnel. for continuous pasteurisation, flow-through heat exchangers (tubular, plate and frame) are applied, with...
http://www.hyfoma.com/en/content/processing-technology/decontamination/