Design of a microstructured system for the homogenization of dairy products at high fat content part II: Influence of process parameters

Chemical Engineering and Technology

Volumn 31, Issue 12, 2008, Pages 1863-1868

  Köhler, Karsten ^a   Aguilar, F A ^a   Schubert, H ^a   Hensel, A ^b   Schubert, K ^b   Schuchmann, H P ^a  

^a UNIVERSITY OF KARLSRUHE   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Cream; Dairy products; High pressure homogenization; Microprocess engineering; Milk; Partial homogenization; Process intensification; Product design

Indexed keywords

DAIRIES; DAIRY PRODUCTS; DROP FORMATION; EMULSIFICATION; PRODUCT DESIGN; VALVES (MECHANICAL);

CREAM; HIGH PRESSURE HOMOGENIZATION; MICROPROCESS ENGINEERING; MILK; PARTIAL HOMOGENIZATION; PROCESS INTENSIFICATION;

HIGH PRESSURE ENGINEERING;

EID: 60649110891     PISSN: 09307516     EISSN: 15214125     Source Type: Journal    
DOI: 10.1002/ceat.200800369     Document Type: Article

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