ShareSummary
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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Indexing
- Themes: Beverages
- Keywords: Freeze-drying; Fruit juice; Energy saving; Cryoconcentration
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STUDIES ON THE FREEZING BEHAVIOUR OF LIQUID FOO...
- Author(s) : HARZ H. P., LONCIN M., WEISSER H.
- Date : 1989
- Languages : German
- Source: Chemieingenieurtechnik - vol. 61 - n. 2
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LA CRYOCONCENTRATION PAR LE PROCEDE IRFA.
- Author(s) : VALENCE M., MISSIRIAN C., DAUMAS C.
- Date : 1986
- Languages : French
- Source: Cah. Ing. EDF - n. 21
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ETUDE CONCERNANT L'EXTRACTION DE CONCENTRES STA...
- Author(s) : NIEDZIELSKI Z., IRZYNIEC Z.
- Date : 1985/04
- Languages : French
- Source: Ind. aliment. agric. - vol. 102 - n. 4
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FREEZE CONCENTRATION OF FRUIT JUICES.
- Author(s) : DESHPANDE S. S.
- Date : 1984
- Languages : English
- Source: CRC Crit. Rev. Food Sci. Nutr. - vol. 20 - n. 3
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SEPARATION GLACE-CONCENTRE PAR PRESSURAGE CONTI...
- Author(s) : VALENTE M.
- Date : 1985/11
- Languages : French
- Source: Ind. aliment. agric. - vol. 102 - n. 11
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