Analysis of solute distribution in ice formed in progressive freeze-concentration

Food Science and Technology Research

Volumn 19, Issue 3, 2013, Pages 369-374

  Gunathilake, Mihiri ^a   Shimmura, Kiyomi ^a   Miyawaki, Osato ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Effective partition coefficient; Limiting partition coefficient; Progressive freeze concentration; Solute distribution in ice phase

Indexed keywords

CONCENTRATION POLARIZATION; EFFECTIVE PARTITION COEFFICIENTS; ICE PHASE; INCORPORATION RATES; PARTITION COEFFICIENT; PROGRESSIVE FREEZE-CONCENTRATION; SOLID-PHASE ANALYSIS; SOLUTE CONCENTRATIONS;

CONCENTRATION (PROCESS); POLARIZATION; SUGAR (SUCROSE);

ICE;

EID: 84879824187     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.369     Document Type: Article

References (13)

1. Deshpande, S.S., Bolin, H.R. and Salunkhe, D.K. (1982). Freeze concentration of fruit juices. Food Technol., May, 68-82.
2. Flesland, O. (1995). Freeze-concentration by layer crystallization. Drying Technol., 13, 1713-1739.
3. Gu, X., Suzuki, T. and Miyawaki, O. (2005). Limiting partition coefficient in progressive freeze-concentration. J. Food Sci., 70(9), 546-551.
4. Hernandez, E., Raventos, M., Auleda, J.M. and Ibarz, A. (2009). Concentration of apple and pear juices in a multi-plate freeze concentrator. Innovat. Food Sci. Emerg. Technol., 10, 348-355.
5. Hernandez, E., Raventos, M., Auleda, J.M. and Ibarz, A. (2010). Freeze concentration of must in a pilot plant falling film cryoconcentrator. Innovat. Food Sci. Emerg. Technol., 11, 130-136.
6. Huige, N.J.J. and Thijssen, H.A.C. (1972). Production of large crystals by continuous ripening in a stirrer tank. J. Crystal Growth, 13/14, 483-487.
7. Liu, L., Miyawaki, O. and Nakamura, K (1997). Progressive freezeconcentration of model liquid food, Food Sci. Technol. Int. Tokyo, 3(4), 348-352.
8. Miyawaki, O., Liu, L. and Nakamura, K. (1998). Effective partition constant of solute between ice and liquid phases in progressive freeze-concentration. J. Food Sci., 63(5), 756-758.
9. Miyawaki, O., Liu, L., Shirai, Y., Sakashita, S. and Kagitani, K. (2005). Tubular ice system for scale-up of progressive freezeconcentration. J. Food Eng., 69, 107-113.
10. Miyawaki, O., Kato, S. and Watabe, K. (2012). Yield improvement in progressive freeze-concentration by partial melting of ice. J. Food Eng., 108, 377-382
11. Pradistsuwana, C., Theprugsa, P. and Miyawaki, O. (2003). Measurement of limiting partition coefficient in progressive freezeconcentration. Food Sci. Technol. Res., 9(2), 190-192.
12. Sanchez, J., Ruiz, Y., Raventos, M., Auleda, J.M. and Hernandez, E. (2010). Progressive freeze concentration of orange juice in a pilot plant falling film. Innovat. Food Sci. Emerg. Technol., 11, 644-651.
13. Sanchez, J., Hernandez, E., Auleda, J.M. and Raventos, M. (2011) Freeze concentration of whey in a falling-film based pilot plant: Process and characterization. J. Food Eng., 103, 147-155.