Effect of separation and thawing mode on block freeze-concentration of coffee brews

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 396-402

  Moreno, F L ^a   Robles, C M ^a   Sarmiento, Z ^a   Ruiz, Y ^a   Pardo, J M ^b  

^a UNIVERSIDAD DE LA SABANA   (Colombia)

^b UNIVERSIDAD PANAMERICANA   (Mexico)

Author keywords

Coffee; Cryoconcentration; Microwave; Monomolecular model; Solute yield; Thawing; Vacuum

Indexed keywords

CRYOCONCENTRATION; FREEZE-CONCENTRATION; MICROWAVE ASSISTED; SEPARATION CONDITION; SEPARATION MODES; SOLUTE YIELD; THAWING TEMPERATURE; VACUUM SEPARATIONS;

COFFEE; INDUSTRIAL APPLICATIONS; MICROWAVES; RECOVERY; SEPARATION; VACUUM;

THAWING;

EID: 84888646061     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.02.007     Document Type: Article

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