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Food fouling mechanisms

Bott [1989] has described a process in the food industry, where a number of heat transfer surfaces are subject to different fouling mechanisms. Fig. 16.18 illustrates a potato crisp production unit. [Pg.466]

See other pages where Food fouling mechanisms is mentioned: [Pg.466]    [Pg.547]    [Pg.466]    [Pg.547]    [Pg.151]    [Pg.76]    [Pg.120]    [Pg.143]    [Pg.553]    [Pg.351]    [Pg.512]    [Pg.830]    [Pg.60]    [Pg.185]    [Pg.467]    [Pg.830]    [Pg.227]    [Pg.322]    [Pg.311]    [Pg.358]    [Pg.58]   
See also in sourсe #XX -- [ Pg.466 , Pg.467 , Pg.468 ]



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Food fouling

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