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Microwave tempering of butter : an estimate of equipment size and suggestions for operating techniques / G.E. Timbers, D.B. Emmons.: A58-4/516E-PDF

"The application of microwave equipment to the tempering of butter coming out of frozen storage has potential commercial applications. The frozen butter must be tempered, or raised in temperature, to a condition where it can be worked and printed. The time involved in the tempering operation is long, with up to 3 days required if still air warming is used"--Introduction, page [1].

Permanent link to this Catalogue record:
publications.gc.ca/pub?id=9.922186&sl=0

Publication information
Department/Agency
  • Canada. Agriculture Canada. Engineering Research Service, issuing body.
TitleMicrowave tempering of butter : an estimate of equipment size and suggestions for operating techniques / G.E. Timbers, D.B. Emmons.
Variant title
  • Microwave tempering of butter
Series title
  • Contribution ; no. 516
Publication typeMonograph - View Master Record
Language[English]
FormatDigital text
Electronic document
Note(s)
  • "Report number 516."
  • Includes bibliographical references (page 6).
Publishing information
  • Ottawa, Ontario : Engineering Research Service, Research Branch, Agriculture Canada, April 1975.
Author / Contributor
  • Timbers, G. E. (Gordon Ernest), 1940- author.
Description1 online resource (7 pages) : charts.
Catalogue number
  • A58-4/516E-PDF
Subject terms
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