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Estimation of the freezing point of concentrated fruit juices for application in freeze concentration

Autor
Auleda, J.; Raventos, M.; Sanchez, J.; Hernandez, E.
Tipus d'activitat
Article en revista
Revista
Journal of food engineering
Data de publicació
2011-07
Volum
105
Número
2
Pàgina inicial
289
Pàgina final
294
DOI
https://doi.org/10.1016/j.jfoodeng.2011.02.035 Obrir en finestra nova
Repositori
http://hdl.handle.net/2117/12486 Obrir en finestra nova
URL
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-527PRDH-6&_user=1517299&_coverDate=07%2F31%2F2011&_alid=1731008170&_rdoc=21&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5088&_sort=d&_docanchor=&view=c&_ct=1565&_acct=C000053450&_version=1&_urlVersion=0&_userid=1517299&md5=25f73fbb8b9248f6cacae742f17ad549&searchtype=a Obrir en finestra nova
Resum
In freeze concentration operations the fluids remain at temperatures below 0 °C. For a good study of this concentration operation is very important to know the values of freezing point. The aim of this work was to establish a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: su...
Citació
Auleda, J. [et al.]. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration. "Journal of food engineering", Juliol 2011, vol. 105, núm. 2, p. 289-294.
Paraules clau
Fruit juice Freezing point Freeze concentration Sugars
Grup de recerca
ALIMen - Grup de recerca en Enginyeria i Producció Alimentària

Participants