BE630812A - - Google Patents
Info
- Publication number
- BE630812A BE630812A BE630812DA BE630812A BE 630812 A BE630812 A BE 630812A BE 630812D A BE630812D A BE 630812DA BE 630812 A BE630812 A BE 630812A
- Authority
- BE
- Belgium
- Prior art keywords
- particles
- product
- water
- frozen
- path
- Prior art date
Links
- 239000002245 particle Substances 0.000 description 85
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 80
- 238000000034 method Methods 0.000 description 27
- 239000000463 material Substances 0.000 description 24
- 238000001035 drying Methods 0.000 description 23
- 240000007154 Coffea arabica Species 0.000 description 19
- 235000016213 coffee Nutrition 0.000 description 19
- 235000013353 coffee beverage Nutrition 0.000 description 19
- 238000000859 sublimation Methods 0.000 description 16
- 230000008022 sublimation Effects 0.000 description 16
- 239000013078 crystal Substances 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 9
- 239000000284 extract Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 239000002826 coolant Substances 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021539 instant coffee Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000282320 Panthera leo Species 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 241000543381 Cliftonia monophylla Species 0.000 description 1
- 241001268392 Dalla Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 101100285518 Drosophila melanogaster how gene Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 241000227653 Lycopersicon Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 101100166829 Mus musculus Cenpk gene Proteins 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 210000000709 aorta Anatomy 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000011362 coarse particle Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- -1 desesters Chemical class 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000001061 forehead Anatomy 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000002816 gill Anatomy 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 1
- 229910052721 tungsten Inorganic materials 0.000 description 1
- 239000010937 tungsten Substances 0.000 description 1
- 238000011144 upstream manufacturing Methods 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE630812A true BE630812A (enrdf_load_stackoverflow) |
Family
ID=199607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE630812D BE630812A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE630812A (enrdf_load_stackoverflow) |
-
0
- BE BE630812D patent/BE630812A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US8012313B2 (en) | Drying process and apparatus | |
| FR2520005A1 (fr) | Vin a degre alcoolique reduit et sa fabrication | |
| EP1211303A1 (fr) | Procédé et appareil de valorisation intégrale des drupes oléifères, en particulier des olives et les produits spécifiques obtenus | |
| US2509681A (en) | Process of desiccating fruit juices | |
| Kyroglou et al. | Process characterization and optimization of cold brew coffee: effect of pressure, temperature, time and solvent volume on yield, caffeine and phenol content | |
| Huang et al. | Tea and coffee powders | |
| NZ529594A (en) | Spray freeze drying of liquid substance with chamber held below triple point of liquid substance | |
| FR2536961A1 (fr) | Procede permettant d'obtenir un arome pour une poudre alimentaire | |
| EP0335852A1 (fr) | Produits à base de saccharose contenant des édulcorants à haut pouvoir sucrant et procédés pour leur obtention | |
| BE630812A (enrdf_load_stackoverflow) | ||
| JPS6317659A (ja) | 食品の製造方法 | |
| WO2020225066A1 (fr) | Procédé et ensemble de traitement d'un stockage de produits végétaux à basse température et haute humidité relative | |
| WO2001000039A1 (fr) | Fixation d'aromes sur un produit alimentaire et preparation alimentaire obtenu | |
| NZ208982A (en) | Tea concentrate: 'tea cream' components stabilised by a water-soluble caseinate | |
| CN211608175U (zh) | 固体速溶饮品的制备装置 | |
| US20210022382A1 (en) | Production of spice plant part particles | |
| US2471677A (en) | Process of desiccating orange juice involving freeze drying | |
| EP0515706B1 (fr) | Procédé de traitement de graines de quinoa et produit obtenu | |
| BE691745A (enrdf_load_stackoverflow) | ||
| CN110934312A (zh) | 固体速溶饮品的制备装置 | |
| FR3048163B1 (fr) | Procede et systeme de degazage et de re-injection de fluides de produits alimentaires | |
| JPS5921346A (ja) | 即席紅茶の製造方法 | |
| BR102018017157A2 (pt) | Mistura para o preparo de cappuccino com extrato solúvel do caroço de açaí (euterpe oleracea mart), e seu processo de obtenção | |
| CN110934313A (zh) | 固体速溶饮品的制备方法 | |
| BE646129A (enrdf_load_stackoverflow) |