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Use of Peltier effect to extract volatile compounds in foods.

[In Italian. / En italien.]

Author(s) : LANZA C. M., RUSSO C., TOMASELLI F., PAPPALARDO P.

Type of article: Article

Summary

A prototype using Peltier refrigeration to extract volatile organic compounds of food has been developed. The results obtained on a system model and on citrus juices have been acceptable. The extractive system can be optimized using two refrigerating units which increase the "Peltier effect" by further lowering the condensation temperature.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1996-3435
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 345
  • Publication date: 1996/02
  • Document available for consultation in the library of the IIR headquarters only.

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