| 摘要 |
A hot process (1) for sauces has a first temperature level (T1) for addition of starch which as been homogenised with water with a ratio of 10-15 kg starch/251 water. An anchor agitator, propeller agitator and diagonally opposite baffle provide effective mixing and even temperature and comminuted vegetable distribution. Additional monitoring for temperature levels T2 and T3 is carried out for steam control and consistency tests provide an indication of when product may be pumped to a holding tank. |
