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Food technical equipment

Imholte, T.J. and Imholte-Tauscher, T.K. 1999. Engineering for Food Safety and Sanitation A Guide to the Sanitary Design of Food Plants and Food Plant Equipment . Technical Institute for Food Safety, Woodinville, WA. [Pg.288]

Apart from these measures, the application of spontaneous and starter culture mediated fermentative generation of flavour active substances does not require any further technical equipment. This fact and the traditional experience with such processes are the reasons for the still considerably high amount of food produced by this technology. In 1990, such products exhibited a value of 23 billion compared to the total amount of 91 billion in the same year for all food products [3],... [Pg.123]

Chem. Descrip. C8-10 fatty acids triglyceride, modified Uses Oil in nrfg. of aluminum foils lubricant for machinery, medical/technical equipment, instruments additive to cutting oils and lubricants emulsifier for milk replacer (animal food)... [Pg.1031]

Applications Technical components for food process equipment. ... [Pg.162]

The example of the textile chain demonstrates (i) how much the techni-cal/aesthetic quality of products and chemicals-related product security are interdependent and (ii) what requirements exist for a quality management system beyond the supply chain level. Only the major brands can take this initiative on a global scale. For cosmetic, medical devices and food products, as well as technical products with high safety requirements (such as aircraft), management systems beyond supply chain level have now become a matter of survival. The same holds true for products that are subject to special waste and design regulations in Europe (such as automotive vehicles and electronic equipment). [Pg.134]

In synthetic chemistry, SFE can be attractive as an alternative to conventional methods for purification of reaction products such as vitamins, pharmaceuticals and many other high-value products [4], Its technical use is currently mainly restricted to applications in food industry for extraction from natural products and in some cases for the fractionation of the products [5]. This chapter therefore focuses on these types of production and purification processes, but all the methodologies discussed may be readily adapted to synthetic applications. Equipment for carrying out separation processes of various sizes is available from coimnercial suppliers, and is described in more detail in Chapter 2.1 and elsewhere [1]. [Pg.88]


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See also in sourсe #XX -- [ Pg.336 ]




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