Concentration of liquid foods in a pilot-scale falling film evaporator

dc.contributor.author	Saravacos, G.
dc.contributor.author	Moyer, J.
dc.contributor.author	Wooster, G.
dc.date.accessioned	2006-12-20T18:07:18Z
dc.date.available	2006-12-20T18:07:18Z
dc.date.issued	1970-09
dc.description.abstract	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.	en_US
dc.format.extent	1472009 bytes
dc.format.mimetype	application/pdf
dc.identifier.uri	https://hdl.handle.net/1813/4031
dc.language.iso	en_US	en_US
dc.publisher	New York State Agricultural Experiment Station	en_US
dc.relation.ispartofseries	New York's Food and Life Sciences Bulletin	en_US
dc.relation.ispartofseries	4	en_US
dc.subject	liquid food	en_US
dc.subject	film evaporator	en_US
dc.subject	pilot-scale	en_US
dc.subject	concentration	en_US
dc.title	Concentration of liquid foods in a pilot-scale falling film evaporator	en_US
dc.type	periodical	en_US

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