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Behaviour of falling-film freeze concentration of coffee extract

Author
Hernandez, E.; Raventos, M.; Moreno, F.; Ruiz Pardo, Ruth Yolanda
Type of activity
Journal article
Journal
Journal of food engineering
Date of publication
2014-11-01
Volume
141
First page
20
Last page
26
DOI
https://doi.org/10.1016/j.jfoodeng.2014.05.012 Open in new window
Repository
http://hdl.handle.net/2117/87043 Open in new window
URL
http://www.sciencedirect.com/science/article/pii/S0260877414002131 Open in new window
Abstract
The behaviour of falling-film freeze concentration of coffee extract was studied through determining the solute inclusion in the ice produced in a single-plate freeze concentrator. The effect of the initial coffee mass fraction of the extract, the average ice growth rate and the film velocity were studied. The coffee extract at four coffee mass fractions (0.05, 0.15, 0.25 and 0.35 w/w) was freeze concentrated at three different cooling temperatures (-10, 15 and 20 degrees C) and three flow rates...
Citation
Hernandez, E., Raventos, M., Moreno, F., Ruiz, Y. Behaviour of falling-film freeze concentration of coffee extract. "Journal of food engineering", 01 Novembre 2014, vol. 141, p. 20-26.
Keywords
AQUEOUS-SOLUTIONS, Average distribution coefficient, BIOACTIVE COMPOUNDS, CONCENTRATION TECHNOLOGY, Coffee, Cryoconcentration, FRUIT JUICES, Falling-film, HEAT-EXCHANGER, ICE, Modelling, ORANGE JUICE, SOLUTE INCLUSION, SUB-COOLED SURFACE, SUGAR SOLUTIONS
Group of research
ALIMen - Grup of Food Engineering and Production

Participants