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FREEZE-CONCENTRATION OF LIQUID FOODS.

[In Japanese. / En japonais.]

Author(s) : FUKUTANI K., SUMIDA T.

Type of article: Article

Summary

IN THE CONCENTRATION OF LIQUID FOODS, THE VACUUM EVAPORATION PROCESS HAS BEEN FOUND TO BE UNSATISFACTORY AS IT LOWERS PRODUCT QUALITY DUE TO THE LOSS OF AROMATIC SUBSTANCES DUE TO DECOMPOSITION OR DISPERSION. IN THE MANUFACTURE OF SOFT DRINKS IT IS ABSOLUTELY ESSENTIAL TO PRESERVE THE AROMATIC CONSTITUENTS OF FRUIT JUICES AND THIS CAN ONLY BE EFFICIENTLY ACHIEVED BY A FREEZE-CONCENTRATION PROCESS. THE REPORT DESCRIBES VARIOUS PROCESSES AND EQUIPMENT THAT HAVE BEEN DESIGNED AND NOW EMPLOYED BY INDUSTRY.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1989-1472
  • Languages: Japanese
  • Source: Refrigeration - vol. 63 - n. 730
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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