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Steam infusion : ウィキペディア英語版 | Steam infusion
Steam Infusion is a direct-contact heating process in which steam condenses on the surface of a pumpable food product. Its primary use is for the gentle and rapid heating of a variety of food ingredients and products including milk, cream, soymilk, ketchup, soups and sauces. Unlike steam injection and traditional vesselled steam heating; the steam infusion process surrounds the liquid food product with steam as opposed to passing steam through the liquid. == History == Steam infusion was first used in pasteurization and has since been developed for further liquid heating applications.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Steam infusion」の詳細全文を読む
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