Review. Freeze concentration in the fruit juices industry

Food Science and Technology International

Volumn 15, Issue 4, 2009, Pages 303-315

  Sanchez J ^a   Ruiz, Y ^a   Auleda, J M ^a   Hernandez E ^a   Raventos M ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Freeze concentration; Fruit juices; Layer concentrators; Sugar solutions; Suspension system

Indexed keywords

CRYSTALLIZATION EQUIPMENT; FLUID CONCENTRATION; FOOD INDUSTRIES; FREEZE CONCENTRATION; FREEZE CONCENTRATION SYSTEMS; LAYER CONCENTRATORS; LOW TEMPERATURES; MEMBRANE TECHNIQUES; OPERATING EQUIPMENTS; SUGAR SOLUTIONS; SUSPENSION SYSTEM;

CONCENTRATION (PROCESS); CRYSTALLIZATION; FREEZING; FRUIT JUICES; FRUITS; SUGAR (SUCROSE); SUGAR INDUSTRY; SUGARS; SUSPENSIONS (COMPONENTS);

SUSPENSIONS (FLUIDS);

EID: 70449361949     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209344267     Document Type: Article

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