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Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration

Autor
Gulfo, R.; Auleda, J.; Raventos, M.; Hernandez, E.
Tipus d'activitat
Article en revista
Revista
Innovative food science and emerging technologies
Data de publicació
2014-12-01
Volum
26
Pàgina inicial
347
Pàgina final
359
DOI
https://doi.org/10.1016/j.ifset.2014.06.014 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/27617 Obrir en finestra nova
URL
http://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies Obrir en finestra nova
Resum
Fractionated thawing was studied as a method to recover solutes incorporated in the ice obtained in a cryoconcentrator. Thawing times and solute concentration in the ice were determined at several thawing temperatures.; Ice sheets used for the thawing studies were obtained by cryoconcentrated solutions of sugars and simulated juice at initial concentrations of 5 to 20 degrees Brix. The ice sheets produced contained levels of solutes between 1.0 and 9.0 degrees Brix.; Fractionated thawing was per...
Citació
Gulfo, R. [et al.]. Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration. "Innovative food science and emerging technologies", 01 Desembre 2014, vol. 26, p. 347-359.
Paraules clau
BIOACTIVE COMPOUNDS, CONCENTRATION TECHNOLOGY, Concentration index, DAIRY-PRODUCTS, EXTRACT, FALLING FILM, Form factor, Fractionated thawing, INCLUSION, NUCLEATION, SUB-COOLED SURFACE, SUCROSE SOLUTIONS, Solute mass fraction in the ice, Thawing temperature, Thawing time
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària

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