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Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time

Autor
Gulfo, R.; Auleda, J.; Moreno, F.; Ruiz Pardo, Ruth Yolanda; Hernandez, E.; Raventos, M.
Tipus d'activitat
Article en revista
Revista
Food science and technology international
Data de publicació
2014-09-01
Volum
20
Número
6
Pàgina inicial
405
Pàgina final
419
DOI
https://doi.org/10.1177/1082013213489127 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/27968 Obrir en finestra nova
Resum
The retention of solutes in the ice formed in a falling-film freeze concentrator (multi-plate freeze-concentrator) was analysed. Solutions of fructose, glucose and sucrose and a simulated juice with initial concentrations of 5, 10, 15 and 20 degrees Brix were freeze concentrated. The ice produced in the four steps of the process retains solutes at levels of 1.0-8.8 degrees Brix (expressed as solute mass fraction in the ice). The recovery of these solutes during thawing can increase overall syste...
Citació
Gulfo, R. [et al.]. Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time. "Food science and technology international", 01 Setembre 2014, vol. 20, núm. 6, p. 405-419.
Paraules clau
Stages Of Concentration, Form Factor, Concentration Index, Ice Concentration, Fractionated Thawing, Sub-cooled Surface, Falling Film, Fruit Juices, Technology, Inclusion
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària

Participants