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Freeze concentration of whey in a falling-film based pilot plant: process and characterization

Autor
Sanchez, J.; Hernandez, E.; Auleda, J.; Raventos, M.
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2010-10
Volum
103
Número
2
Pàgina inicial
147
Pàgina final
155
DOI
https://doi.org/10.1016/j.jfoodeng.2010.10.009 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/10297 Obrir en finestra nova
URL
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-51920XT-2&_user=10&_coverDate=10%2F21%2F2010&_rdoc=1&_fmt=high&_orig=search&_origin=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=fd95d432e3f1c3b747ac308d9ae59733&searchtype=a Obrir en finestra nova
Resum
Falling-film freeze concentration is a technique for concentration of liquids by freezing the available water in the form of a layer of ice on a refrigerated surface. Processing at low temperatures keeps the organoleptic properties of the initial product. In this study the freeze concentration of whey was investigated as an technological alternative for the use of this byproduct of the dairy industry. Freeze concentration tests were carried out in pilot-scale equipment and the increase in solubl...
Citació
Sanchez, J. [et al.]. Freeze concentration of whey in a falling-film based pilot plant: process and characterization. "Journal of food engineering", Octubre 2010, p. 1-9.
Paraules clau
Freeze concentration Whey Viscosity Freezing point
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària

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