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Pastry Margarine Production By tubular Chiller 2
Importance of freezing for crystallization in oil and grease processing The operating temperature of freezing has a great influence on the crystal structure of margarine. Traditional drum quench machine can sharply and rapidly reduce the temperature of the product, so in the use of tubular quenc...Read more -
Pastry Margarine Production By Tubular Chiller 1
Abstract Pastry margarine must be plastic and steady. The technics flow of producing pastry margarine can be arranged very easy by tubularchiller (tubular scraped surface heat exchanger). During the deep-processing of oil, cooling has significant influence on the crystallization of pastry margari...Read more