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Progressive stirred freeze-concentration of ethanol-water solutions

Autor
Osorio, M.; Moreno, F.; Raventos, M.; Hernandez, E.; Ruiz Pardo, Ruth Yolanda
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2018-01-02
Volum
224
Pàgina inicial
71
Pàgina final
79
DOI
https://doi.org/10.1016/j.jfoodeng.2017.12.026 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/113611 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0260877417305538?via%3Dihub Obrir en finestra nova
Resum
© 2017 Progressive freeze-concentration is a technology to separate water from solutions by freezing. In the present investigation, ethanol-water solutions were freeze-concentrated by the progressive stirred technique. The freezing stage was carried out in a stirring vessel. Solute recovery by the fractionated thawing of ice was also studied. The effects of stirring speed (500, 1000, and 2000 rpm), initial concentration of the solution (3%, 5%, and 8% ethanol), and temperature of the thawing st...
Citació
Osorio, M., Moreno, F., Raventos, M., Hernandez, E., Ruiz Pardo, R. Y. Progressive stirred freeze-concentration of ethanol-water solutions. "Journal of food engineering", 2 Gener 2018, vol. 224, p. 71-79.
Paraules clau
Dimensionless analysis, Ethanol, Freeze concentration, Response surface

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