食品の治療

Foods are chemical substances with nutrients that provide the energy required for metabolic processes. Other important components of food are fiber, natural additives (antibiotics, vitamins and antioxidants), stimulants (caffeine), preservatives (vinegar, brine and sugar), etc.

For centuries, humans have made bread, beer and wine or have dried fish by salting. However, current lifestyles make consumers look for fortified, innovative and easy-to-eat food. On the other hand, the food manufacturing industry seeks efficiency and hygiene, cost reduction, quality, food safety and the commercialization of nutritious and healthy food.

To meet the demand, food is subjected to processes to modify its shape, composition or energy value with treatments such as: kneading, canning, irradiation, drying, addition of additives such as edible coatings, etc. Likewise, foods are preserved using substances of natural origin (antimicrobials, antioxidants), heat (blanching, cooking, pasteurization, sterilization, and dehydration), cold (refrigeration or freezing), by curing, by chemical means (disinfectants and fungicides) or using several methods simultaneously.

食品の治療 UNITS

化学工学 食品＆水処理技術
乳製品のパイロットプラント 肉の試験プラント 穀物のパイロットプラント 油の試験プラント 果物、野菜、豆のためのパイロットプラント 食品の治療
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1-17 を表示中　合計 17 商品
12 24 36
COMPUTER CONTROLLED DEODORIZING UNIT - AEDC
  • AEDC
Available
12.1.- 食品技術

AEDC

コンピューター制御脱臭装置

The Computer Controlled Deodorizing Unit, "AEDC", is a batch deodorizing process unit able to perform a vacuum steam distillation underlow pressure and high temperature with steam. Several factors that influence the process can be studied. The...
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