| 摘要 |
A method and a relevant facility for the treatment of an alimentary product with a liquid content calls for a step in which the whole alimentary product is disintegrated and in which the disintegrated alimentary product is for the first time at such a temperature as to undergo an evaporation, and calls for subsequent steps of processing of the disintegrated alimentary product; the evaporate resulting from the evaporation is condensed and collected, with the flavouring substances contained in the evaporate being recovered. |
