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
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Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Milk; Energy saving; Cryoconcentration
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FREEZE-CONCENTRATION OF AQUEOUS SOLUTIONS.
- Author(s) : PELT W. H. J. M. van, ROODENRIJS J. P.
- Date : 1987
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 80 - n. 11
View record
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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
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.
View record
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RECENT DEVELOPMENTS IN FREEZE CONCENTRATION.
- Author(s) : PELT W. H. J. M. van, SWINKELS W. J.
- Date : 1986
- Languages : English
- Source: In: Food Eng. Process Appl., Unit Oper., Elsevier - vol. 2
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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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