Wet and dry blending sugar for dairy whitener preparation?
Started by Jomy Abraham, Jun 17 2011 01:41 PM
Could anyone throw some light regarding technical implications and procedure regarding dry blending Vs wet blending of sugar for dairy whitener preparation?
Regards
Jomy Abraham
Regards
Jomy Abraham
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I'd think that the main implication is that dry blending generally carries a lower inherent risk potential that wet blending. Dry blending (<4% water) is safer due the fact that microbial growth is significantly reduced. This would impact SSOP's, etc.
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