Design of a retention tube for the manufacture of an orange and carrot juice stabilized with xantana and CMC gum
This project is based on the use of food additives to improve the viscosity of a product and design a system for its production. Our product is a natural carrot and orange juice, to which Xantana gum and CMC are added as an additive, and then the pertinent calculations were made to be able to design...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , , , |
| Format: | article |
| Language: | Spanish |
| Published: |
2020
|
| Online Access: | https://revistas.utp.ac.pa/index.php/ric/article/view/2618 https://ridda2.utp.ac.pa/handle/123456789/12180 |
| Tags: |
No Tags, Be the first to tag this record!
|
Similar Items: Design of a retention tube for the manufacture of an orange and carrot juice stabilized with xantana and CMC gum
- Conceptual design of alternative system for slope stabilization with used tires
- Citrus juice extraction for the production of natural repellents
- Evaluation of activated carbon filter base on fruit peels (pineapple, banana, coconut, orange)
- Lyapunov Based Stability Analysis for Metro Lines
- CORPORATE SUSTAINABILITY THROUGH THE WORLD CLASS MANUFACTURING
- TCP/IP Communication for a De-Manufacturing Transport Line