A newcomer to the citrus industry can find papers and speeches of earlier decades that deal with pressing citrus peel. Many of these, including some by Vincent Corporation, speak of 60% and 62% press cake moisture. Yet, in practice, this was not being achieved on any consistent basis until relatively recently.
Paper published with permission.
Volume Subject Area:
Citrus Engineering
Topics:
Pressing
This content is only available via PDF.
Compilation Copyright © 2018 ASME
