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:
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| Department/Agency | Canada. Agriculture Canada. Engineering Research Service, issuing body. |
|---|---|
| Title | Microwave 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 type | Series - View Master Record |
| Language | [English] |
| Format | Electronic |
| 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. |
| Description | 1 online resource (7 pages) : charts. |
| Catalogue number |
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| Subject terms | Butter -- Canada. Beurre -- Canada. |
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