| 摘要 |
<p>Coffee extracts contg. 10-35 wt.% of solids are concentrated to 30-60 wt.% solids by freezing. Coffee solids enclosed in the surface layer of ice crystals are recovered without loss of aroma by subjecting the ice to particle liquefaction under a press. of 35-21 atm. gauge for 20 secs. to 3 mins. This liquid is added tot he conc. coffee extract, or used in the next concentration operation.</p> |
