Yield improvement in progressive freeze-concentration by partial melting of ice

Journal of Food Engineering

Volumn 108, Issue 3, 2012, Pages 377-382

  Miyawaki, Osato ^a   Kato, Sho ^a   Watabe, Kanako ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Apparent partition coefficient; Osmotic pressure; Partial melting of ice; Progressive freeze concentration; Yield of solute

Indexed keywords

APPARENT PARTITION COEFFICIENTS; APPLE JUICE; HIGH YIELD; ICE CRYSTALS; ICE FRACTION; ICE MELTING; LIQUID PHASE; PARTIAL MELTING; PARTIAL MELTING OF ICE; PROGRESSIVE FREEZE-CONCENTRATION; SOLUTE CONCENTRATIONS; SUCROSE SOLUTION; YIELD IMPROVEMENT; YIELD OF SOLUTE;

CONCENTRATION (PROCESS); FRUIT JUICES; FRUITS; MELTING; OSMOSIS; SUGAR (SUCROSE);

ICE;

LYCOPERSICON ESCULENTUM; MALUS X DOMESTICA; PYRUS;

EID: 80054949666     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.09.013     Document Type: Article

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