Description

Air conditioning and refrigeration are essential for successful candy manufacturing. Proper atmospheric control increases production, lowers production costs, and improves product quality.
CANDY MANUFACTURE
Milk and Dark Chocolate
Hand Dipping and Enrobing
Bar Candy
Hard Candy
Hot Rooms
Cold Rooms
Cooling Tunnels
Coating Kettles or Pans
Packing Rooms
Refrigeration Plant
STORAGE
Candy
Nuts
Dried Fruits and Vegetables
Controlled Atmosphere

ISBN: 978-1-939200-98-3 (for SI versions of chapters)
ISSN: 1930-7217 (for SI versions of chapters)

Citation: 2018 ASHRAE Handbook–Refrigeration

Product Details

Published:

2018

ISBN(s):

9781939200983

Number of Pages:

8

Units of Measure:

SI

File Size:

1 file , 360 KB

Product Code(s):

D-R422018SI