With the aim of giving the industry all the information necessary to make a choice, a direct comparison between the cooling crystallization and traditional thick juice ad of microfiltered and softened raw juice produced in the same west european sugar factory was made. For the tests, a small pilot plant was used.

Cooling crystallyzation of microfiltered raw juice and of traditional thick juice: a comparison

VACCARI, Giuseppe;TAMBURINI, Elena;SGUALDINO, Giulio;
2002

Abstract

With the aim of giving the industry all the information necessary to make a choice, a direct comparison between the cooling crystallization and traditional thick juice ad of microfiltered and softened raw juice produced in the same west european sugar factory was made. For the tests, a small pilot plant was used.
Vaccari, Giuseppe; Wawro, P; Tamburini, Elena; Sgualdino, Giulio; Bernardi, T.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11392/1209893
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