ShareLESS FAT IN DAIRY PRODUCTS THROUGH FREEZE CONCENTRATION.
Type of article: Article
Summary
A FREEZE CONCENTRATION PROCESS FOR MILK IS BEING EVALUATED WHICH IS SAID TOUSE LESS ENERGY THAN EVAPORATION AND TO BE INDISTINGUISHABLE IN TASTE FROM FRESH MILK. IT OCCUPIES LESS VOLUME AND HAS A LONGER STORAGE LIFE THAN FRESH MILK BUT PRODUCT ACCEPTANCE DEPENDS ON RESULTS OF COMMERCIAL TRIALS WHICH WILL SHORTLY BE UNDERTAKEN. G.R.S.
Details
- Original title: LESS FAT IN DAIRY PRODUCTS THROUGH FREEZE CONCENTRATION.
- Record ID : 1992-1159
- Languages: English
- Source: Air Cond. Heat. Refrig. News - vol. 184 - n. 6
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Milk; Energy saving; Cryoconcentration
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ECONOMICS OF MULTI-STAGE FREEZE CONCENTRATION P...
- Author(s) : PELT W. H. J. M. van
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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POWER EFFICIENCY IN THE PROCESSES OF MAXIMUM CO...
- Author(s) : BONDARENKO L. F., TAUBMAN E. I., SAVINKIN V. I.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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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MULTISTAGE FREEZE CONCENTRATION ECONOMICS AND P...
- Author(s) : MALEN B. G. M. van der, PELT W. H. J. M. van
- Date : 1983
- Languages : English
- Source: Prog. Food Eng. - 1983; 413-434; 15 ref.
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FREEZE CONCENTRATION OF DAIRY PRODUCTS IMPROVES...
- Date : 1989
- Languages : English
- Source: Food Eng. int. - vol. 14 - n. 10
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