Skim milk cryoconcentration as affected by the thawing mode: Gravitational vs. microwave-assisted

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 195-202

  Aider, Mohammed ^a,b   Ounis, Wassef Ben ^a,b  

^a UNIVERSITÉ LAVAL   (Canada)

^b LAVAL UNIVERSITY   (Canada)

Author keywords

Cryoconcentration; Gravitational thawing; Microwave assisted thawing; Phase separation; Process efficiency; Skim milk

Indexed keywords

CRYOCONCENTRATION; DRY MATTERS; ICE FRACTION; MICROWAVE-ASSISTED; POTASSIUM IONS; PROCESS EFFICIENCY; SKIM MILKS; TOTAL PROTEIN;

EFFICIENCY; MICROWAVES; PHASE SEPARATION;

THAWING;

EID: 83555176321     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02826.x     Document Type: Article

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