Carregant...
Carregant...

Vés al contingut (premeu Retorn)

Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption

Autor
Pazmiño, N.; Raventos, M.; Hernandez, E.; Gulfo, R.; Robles, C.; Moreno, F.; Ruiz Pardo, Ruth Yolanda
Tipus d'activitat
Article en revista
Revista
Journal of Food Technology and Preservation
Data de publicació
2017-01
Volum
1
Número
1
Pàgina inicial
1
Pàgina final
5
Repositori
http://hdl.handle.net/2117/102036 Obrir en finestra nova
Resum
Continuous processes to freeze-concentrate aqueous solutions of sucrose are proposed that integrates the falling film technique, fractionated thawing, and block freeze-concentration. Data reported in our previous studies were used to study the two first techniques. Block freeze concentration tests were performed to recover the solutes present in the diluted fractions. Starting with a solution with 5% w/w solids, a concentrated liquid with 20% w/w solids and an effluent with 0.3% w/w solutes were...
Citació
Pazmiño, N., Raventos, M., Hernandez, E., Gulfo, R., Robles, C., Moreno, F., Ruiz, Y. Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption. "Journal of Food Technology and Preservation", Gener 2017, vol. 1, núm. 1, p. 1-5.
Paraules clau
Concentration index, Efficiency, Energy., Freeze concentration, Sugar

Participants