How does the design of production machinery influence the extraction of active flavor compounds in mustard?
Asked: Fevereiro 21, 2025 às 10:27 pm by James Shepherd
- Este tópico contém 1 resposta, 2 utilizadores e foi actualizado pela última vez há 3 meses, 4 semanas por Jessica Mitchell.
Answers
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Fevereiro 21, 2025 às 10:48 pm by Jessica Mitchell
Machinery design is vital for optimal extraction of flavor compounds. Precise control of grinding, mixing, and temperature minimizes degradation of volatile oils and enzymes. Gentle processing methods and efficient flow dynamics preserve the natural pungency and aroma, ensuring that the final mustard product retains its signature sharp flavor and consistency.
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