Gravitational and microwave-assisted thawing during milk whey cryoconcentration

Journal of Food Engineering

Volumn 88, Issue 3, 2008, Pages 373-380

  Aider, Mohammed ^a   de Halleux, Damien ^a   Melnikova, Inna ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b Consulting and Development in Food Engineering ^*  (Canada)

Author keywords

Cryoconcentration; Efficiency; Microwave; Milk whey; Separation

Indexed keywords

CONCENTRATION (PROCESS); DAIRY PRODUCTS; GRAVITATION; MICROWAVES; PHASE SEPARATION;

CRYOCONCENTRATION; MICROWAVE-ASSISTED THAWING; MILK WHEY; PHYSICO-CHEMICAL CHARACTERISTICS;

FOOD PROCESSING;

EID: 43049159676     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.02.024     Document Type: Article

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