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THE EFFECT OF SOME FACTORS DURING THE STATIC DIFFUSION CONCENTRATION OF FRUIT JUICES.

Author(s) : DITCHEV S., DANTCHEV M.

Summary

RASPBERRY JUICE (6.8%), TREATED IN TWO STAGES AT THE STEADY STATE AND CONCENTRATED TO 27.5% IN A DIFFUSION CONCENTRATOR WAS USED. IN ORDER TO REDUCE DRY MATTER LOSS IN RESIDUAL ICE, SOME FACTORS WERE USED SUCH AS FINAL FREEZING TEMPERATURE, THE WASHING AND WARMING OF ICE CRYSTALS AND COMBINED SEPARATION. IT RESULTS A CONSIDERABLE DECREASE IN LOSS (0.1 TO 0.2% AFTER THE FIRST CONCENTRATION STAGE AND 0.2 TO 0.8% AFTER THE SECOND STAGE).

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Pages: 1982-4

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Details

  • Original title: THE EFFECT OF SOME FACTORS DURING THE STATIC DIFFUSION CONCENTRATION OF FRUIT JUICES.
  • Record ID : 1984-1097
  • Languages: English
  • Publication date: 1982/05/26
  • Source: Source: Proc. Sofia Meet., IIR/C. R. Réun. Sofia, IIF
    1982-4; 379-383; 2 fig.; 1 tabl.; 5 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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