Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Continuous batch process cooker

Figure 9.8 describes a batch process for the production of Japanese soy sauce (koikuchi). Soybeans and defatted soybean meals are cooked in continuous pressure-cookers and mixed with roasted and coarsely broken wheat. The mass is inoculated with Aspergillus spores and incubated in shallow vats with perforated bottoms that allow air to be forced through the mass. After three days of incubation at around 30°C, mould growth covers the entire mass. This mass is called koji. Koji is the essential ingredient of most fermented products of East Asia. It is a concentrated source of enzymes necessary for breaking up the large molecules of the carbohydrates and proteins. [Pg.306]

Much of the fish that is processed is cooked in batch or continuous cookers to coagulate the protein, and passed through a continuous screw press to remove the liquid portion. The liquid then is separated by continuous decanters... [Pg.296]


See other pages where Continuous batch process cooker is mentioned: [Pg.2232]    [Pg.2232]    [Pg.679]    [Pg.679]    [Pg.416]    [Pg.2232]    [Pg.262]    [Pg.296]    [Pg.334]    [Pg.600]    [Pg.295]    [Pg.84]    [Pg.295]    [Pg.84]    [Pg.90]    [Pg.2525]    [Pg.3050]   


SEARCH



Batch processes

Batch processing

Batch/continuous processes

Continuous cooker

Continuous processes

Continuous processing

Processing, batch continuous

© 2024 chempedia.info