ShareFreeze concentration: an attractive alternative.
Author(s) : PATIL A. G.
Type of article: Article
Summary
Principles, techniques and application of freeze concentration to sugar juices. Correlation between concentration, freezing temperature and viscosity of the concentrated juice. Characterization of ice crystals.
Details
- Original title: Freeze concentration: an attractive alternative.
- Record ID : 1994-2936
- Languages: English
- Source: Int. Sugar J. - vol. 95 - n. 1137
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Irradiation and other preservation processes - Keywords: Ice; Glucide; Design; Temperature; Solution; Juice; Cryoconcentration; Crystal; Concentration
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Cooling crystallization of raw juice: results o...
- Author(s) : VACCARI G., MANTOVANI G., SGUALDINO G., ANDREOLI F.
- Date : 1993
- Languages : English
- Source: Int. Sugar J. - vol. 95 - n. 1138
View record
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Recent progress in freeze concentration.
- Author(s) : MIYAWAKI O.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
View record
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Ice growth in a falling film of sucrose solutio...
- Author(s) : FLESLAND O., LARSSEN I.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
View record
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Modelling the freeze concentration process by i...
- Author(s) : RATKJE S. K., FLESLAND O.
- Date : 1995
- Languages : English
- Source: J. Food Eng. - vol. 25 - n. 4
View record
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A method for making large agglomerated ice crys...
- Author(s) : KOBAYASHI A., SHIRAI Y., NAKANISHI K.
- Date : 1996
- Languages : English
- Source: J. Food Eng. - vol. 27 - n. 1
View record