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Unformatted text preview: 3. What types of equipment are used for pulping? What types of foods are pulped? Why? 4. How does a pressure homogenizer work? What products are made with pressure homogenizers? 5. What determines the stability of an emulsion?...
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at University of Georgia Athens.
- Spring '11