Separation, fractionation, concentration and drying of food products: Final report, March 4, 1987--March 31, 1988

Technical Report · Tue Mar 01 00:00:00 EST 1988

DOI:https://doi.org/10.2172/6570950· OSTI ID:6570950

Merlo, C. A.; Rose, W. W.; Pedersen, L. D.; Brewbaker, P. L.

This project studied energy efficient processes for separation, fractionation, concentration, drying, and recombination of food products, in order to reduce energy requirements for processing, preservation, and transportation. The project had three phases. In the laboratory-scale phase, results of which are summarized in this report, tomato puree was separated by three methods: conventional vacuum filtration, centrifugation, and crossflow microfiltration to produce pulp and serum. Three methods of recombination were examined: homogenizing, stomacher blending, and static (in-line) mixing. Satisfactory recombined purees were obtained. In addition, after centrifugation, the pulp was rinsed producing rinsed-pulp, and the rinse water was added to the serum producing rinse/serum. The rinse/serum was concentrated by evaporation. This was recombined with the rinsed-pulp and water producing satisfactory puree. 11 refs., 18 figs., 18 tabs.

• Research Organization: National Food Processors Association, Dublin, CA (USA)
• DOE Contract Number: AC07-84ID12553
• OSTI ID: 6570950
• Report Number(s): DOE/ID/12553-2; ON: DE89004638
• Resource Relation: Other Information: Portions of this document are illegible in microfiche products
• Country of Publication: United States
• Language: English

Related Subjects

32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION
FOOD PROCESSING
ENERGY CONSERVATION
COST
DRYING
FLOWSHEETS
FOOD INDUSTRY
NUMERICAL DATA
PRESERVATION
PROGRESS REPORT
SEPARATION PROCESSES
STORAGE LIFE
TOMATOES
DATA
DIAGRAMS
DOCUMENT TYPES
FOOD
FRUITS
INDUSTRY
INFORMATION
PROCESSING
320303* - Energy Conservation
Consumption
& Utilization- Industrial & Agricultural Processes- Equipment & Processes