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SOME ASPECTS OF THE CRYOCONCENTRATION OF LIQUID FOODS.

QUELQUES ASPECTS DE LA CRYOCONCENTRATION DES LIQUIDES ALIMENTAIRES.

Author(s) : SAKLY M., GIBERT H.

Type of article: Article

Summary

THE AUTHORS GIVE THE THEORETICAL BASES OF CRYOCONCENTRATION IN CRYSTALLISATION AND SEPARATION STAGES: CRYOSCOPIC DEPRESSION, REMOVED WATER AMOUNT. FREEZING IS OBTAINED BY INDIRECT OR DIRECT CONTACT WITH THE REFRIGERANT ALLOWED BY REGULATIONS. THEY DESCRIBE THE OTHER CONCENTRATION PROCEDURES: EVAPORATION AND REVERSE OSMOSIS ; THEY COMPARE THE COSTS BY TON OF WATER REMOVED. L.R.

Details

  • Original title: QUELQUES ASPECTS DE LA CRYOCONCENTRATION DES LIQUIDES ALIMENTAIRES.
  • Record ID : 1985-1161
  • Languages: French
  • Source: Rev. gén. Froid - vol. 73 - n. 10
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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