ShareFREEZE-CONCENTRATION OF AQUEOUS SOLUTIONS.
[In Dutch. / En néerlandais.]
Author(s) : PELT W. H. J. M. van, ROODENRIJS J. P.
Type of article: Article
Summary
FREEZE-CONCENTRATION IS A PROCESS BY WHICH AQUEOUS SOLUTIONS, EG CITRUS JUICES, COFFEE EXTRACT, BEER AND MILK ARE THICKENED BY FREEZING OUT OF THEWATER. THE ARTICLE DEALS WITH THE HISTORY OF THIS TECHNOLOGY AND GIVES A DESCRIPTION OF THE PROCESS AND ITS EQUIPMENT.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1988-1460
- Languages: Dutch
- Source: Koeltech. Klim. - vol. 80 - n. 11
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Coffee; Citrus fruit; Milk; Beer; Fruit juice; Cryoconcentration
-
Freeze concentration and its application.
- Author(s) : KOBAYASHI T.
- Date : 1991/10
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 768
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FREEZE CONCENTRATION OF DAIRY PRODUCTS.
- Author(s) : MIL P. J. J. M. van, BOUMAN S.
- Date : 1990
- Languages : English
- Source: Neth. Milk Dairy J. - vol. 44 - n. 1
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Recent progress in freeze concentration.
- Author(s) : MIYAWAKI O.
- Date : 2002/01
- Languages : Japanese
- Source: Refrigeration - vol. 77 - n. 891
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CRYOCONCENTRATION AND ITS USE IN THE FOOD INDUS...
- Author(s) : NISTELROOIJ M. van
- Date : 1987
- Languages : German
- Source: Flüssiges Obst - vol. 54 - n. 7
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FREEZE CONCENTRATION OF SOME FOODSTUFFS USING I...
- Author(s) : WATANABE M.
- Date : 1989
- Languages : English
- Source: Agric. biol. Chem. - vol. 53 - n. 10
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