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Thermal Processing o Food - Tiselab

Thermal Processing o Food - Tiselab

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Some use of fluidised bed blanchers, utilising a mixture of air and steam, has been reported. Advantages include faster, more uniform heating, good mixing of the product, reduction in effluent, shorter processing time and hence reduced loss of soluble and heat sensitive components. There is also some use of microwaves for blanching.

  Thermal, Processing, Fluidised, Fluidised bed, Thermal processing

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