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Recent Trends in Liquid Food Concentration

Garg, Shobhana (2006) Recent Trends in Liquid Food Concentration. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The common liquid foods encountered in everyday life are mostly aqueous solutions which include fruit juices, soups, tea, coffee, milk, beer and wines. The solid content of most liquid foods is low, in the range of 8-16%. Often it is expensive to package, storage and ship “single-strength” liquids, and in many cases it is desirable to remove a part or all of the water from such liquids. The low cost concentration techniques mainly evaporative concentration that has long been established in the food industry and the most developed and widely applied technique are considered.
Uncontrolled Keywords: trends liquid food concentration concentration process freeze concentration
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2007 05:47
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1309

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