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Neraca Energi Pembuatan Sirup dan Pasteurisasi by indrianasudarmono is a document available to read on EtoBox.

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This document contains two summaries of energy balance calculations for food processing steps: 1. Making sugar cane simple syrup by dissolving 588 kg of sugar cane into water. The process requires 108,119 kJ of energy and results in 10,811.9 kJ of lost energy. 2. Pasteurizing 3,883 kg of traditional ginger and lemongrass drink by heating it from 27°C to 75°C. This process uses 1,168,622.9 kJ of energy and results in 129,846.99 kJ of lost energy.

Author
indrianasudarmono
Language
EN