Separation, fractionation, concentration and drying of food products: Final report, March 4, 1987--March 31, 1988
Year: 1988
Type: report
Abstract: This project studied energy efficient processes for separation, fractionation, concentration, drying, and recombination of food products, in order to reduce energy requirements for processing, preservation, and transportation. The project had three phases. In the laboratory-scale phase, results of which are summarized in this report, tomato puree was separated by three methods: conventional vacuum filtration, centrifugation, and crossflow microfiltration to produce pulp and serum. Three methods of recombination were examined: homogenizing, stomacher blending, and static (in-line) mixing. Satisfactory recombined purees were obtained. In addition, after centrifugation, the pulp was rinsed producing rinsed-pulp, and the rinse water was added to the serum producing rinse/serum. The rinse/serum was concentrated by evaporation. This was recombined with the rinsed-pulp and water producing satisfactory puree. 11 refs., 18 figs., 18 tabs.
DOI: 10.2172/6570950
Authors: C.A. Merlo, W.W. Rose, L.D. Pedersen, P.L. Brewbaker
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Funder: U.S. Department of Energy
OpenAlex ID: W4242123979