Manual peeling of vegetables and fruit is costly; abrasion peeling removes too much peel and is wasteful. ... and disinfection of equipment are widely used food processing operations that have been analyzed from an engineering point of view (41a43). ... Dispersions of small drops of oil in a continuous aqueous phase are often created by intensive agitation of a mixture of an oil and an aqueous solution.
|Title||:||The encyclopedia of bioprocess technology|
|Author||:||Michael C. Flickinger|
|Publisher||:||Wiley-Interscience - 1999|