Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time

Food Science and Technology International

Volumn 20, Issue 6, 2014, Pages 405-419

  Gulfo, Rafael ^a   Auleda, Josep M ^a   Moreno, Fabián Leonardo ^b   Ruiz, Yolanda ^b   Hernández, Eduard ^a   Raventós, Mercè ^a  

^a UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^b UNIVERSIDAD DE LA SABANA   (Colombia)

Author keywords

concentration index; form factor; fractionated thawing; ice concentration; Stages of concentration

Indexed keywords

APPROXIMATION THEORY; CONCENTRATION (PROCESS); RECOVERY; THAWING;

CONCENTRATION INDICES; FORM FACTORS; FREEZE CONCENTRATION; ICE CONCENTRATION; INITIAL CONCENTRATION; SOLUTE CONCENTRATIONS; SOLUTE MASS FRACTIONS; SYSTEM EFFICIENCY;

ICE;

FRUCTOSE; GLUCOSE; ICE; MONOSACCHARIDE; SOLUTION AND SOLUBILITY; SUCROSE;

CHEMISTRY; FOOD HANDLING; FREEZING; FRUIT AND VEGETABLE JUICE; SOLUTION AND SOLUBILITY; TEMPERATURE;

FOOD TECHNOLOGY; FREEZING; FRUCTOSE; FRUIT AND VEGETABLE JUICES; GLUCOSE; ICE; MONOSACCHARIDES; SOLUTIONS; SUCROSE; TEMPERATURE;

EID: 84892566148     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213489127     Document Type: Article

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