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An approach to the optimization of the progressive freeze concentration of sucrose solutions in an agitated vessel

Author
Moussaoui, C.; Blanco, M.; De Bona, I.; Raventos, M.; Hernandez, E.
Type of activity
Journal article
Journal
Separation Science and Technology (Philadelphia)
Date of publication
2018-08-24
DOI
https://doi.org/10.1080/01496395.2018.1508231 Open in new window
URL
https://www.tandfonline.com/doi/abs/10.1080/01496395.2018.1508231 Open in new window
Abstract
The freeze concentration of liquid foods is a technique that consists of separating the water from the liquid fluid food through freezing. It is an emerging technology that uses low temperatures in the process offering the advantage to maintain the organoleptic properties of the concentrated product. The parameters of the progressive freeze concentration process of sucrose solutions, through the ice lining technique, were optimized using the response surface methodology (RSM). To analyze the inf...
Keywords
freeze concentration, ice lining, optimization, sucrose
Group of research
GRHCT - Group of Research on History of Science and Technology

Participants