Removal of crystalline confectionery material from hard surfaces
Cleaning of surfaces in contact with chocolate is necessary in chocolate manufacturing to ensure high production quality. This research was carried out to study the removal behaviour of solid dark chocolate from three surface materials; stainless steel 316, polycarbonate and polytetrafluoroethylene...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis 图书 |
| 语言: | English |
| 主题: | |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|