Whey cryoconcentration and impact on its composition

Journal of Food Engineering

Volumn 82, Issue 1, 2007, Pages 92-102

  Aider, Mohammed ^a   de Halleux, Damien ^a   Akbache, Abderrazak ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Cryoconcentration; Dry matter; Lactose; Process efficiency; Protein content; Whey

Indexed keywords

COMPUTER SIMULATION; CONCENTRATION (PROCESS); DEFROSTING; FOOD PRODUCTS; FREEZING; PHYSICAL PROPERTIES;

CRYOCONCENTRATION; DRY MATTER; PROCESS EFFICIENCY; PROTEIN CONTENT;

CRYOGENIC LIQUIDS;

EID: 33947306900     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.01.025     Document Type: Article

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