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Recuperacion de solutos del hielo procedente de un proceso de crioconcentacion de suero lacteo.

Recovery of ice solutes from a whey cryoconcentration process.
- Author(s) : HERNÁNDEZ E., RUBIO A., RAVENTÓS M.
- Publication date: 2020/11/11
- Languages : Spanish
- Keywords : Cryoconcentration, Whey, Ice, Thawing, Expérimentation
- Source: X Congreso Ibérico y VIII Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2020.
- Formats : PDF
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Concentración de vino tinto utilizando crioconcentración por bloques asistida por vacío.

Concentration of red wine by means of vacuum assisted block cryoconservation.
- Author(s) : PETZOLD G., CERDA E., PARRA P., et al.
- Publication date: 2016/05/03
- Languages : Spanish
- Keywords : Wine, Vacuum, Alcohol, Solid, Cryoconcentration
- Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
- Formats : PDF
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Effect of the block freeze concentration process in the casein content of skimmed goat milk.
- Author(s) : MACHADO CANELLA M. H., DE BONA M., RODRIGUES LIZ de G., et al.
- Publication date: 2018/06/19
- Languages : English
- Keywords : Casein, Skimmed milk, Goat milk, Expérimentation, Cryoconcentration, Freezing, Concentration
- Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
- Formats : PDF
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IIR document

AN EQUIPMENT FOR CONTINUOUS SEPARATION OF SUSPENSIONS OF CRYOCONCENTRATED LIQUID FOODSTUFFS (FRUIT JUICES).
- Author(s) : MELNIKOV V., KOLAROV K., DITCHEV S.
- Publication date: 1982/05/26
- Languages : English
- Keywords : Suspension, Fruit juice, Cryoconcentration
- Formats : PDF
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IIR document

The concept of creation of the structure of ice cream as a cryoconcentrated product.
- Author(s) : TVOROGOVA A., BELOZEROV G.
- Publication date: 2007/08/21
- Languages : English
- Keywords : Structure, Bubble, Quality, Cryoconcentration, Ice cream, Component
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^ndIIR International Congress of Refrigeration.
- Formats : PDF
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IIR document

High-pressure shift freezing: a potential tool to improve cryoconcentration processes.
- Author(s) : OTERO L., SANZ P., GUIGNON B., et al.
- Publication date: 2011/08/21
- Languages : English
- Keywords : Temperature, Supercooling, Orange, High pressure, Expérimentation, Fruit juice, Cryoconcentration, Freezing
- Source: Proceedings of the 23^rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
- Formats : PDF
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IIR document

FREEZE CONCENTRATION OF APPLE JUICE BY ROTATIONAL UNIDIRECTIONAL COOLING.
- Author(s) : OLOWOFOYEKU A. K., GIL D., KRAMER A.
- Publication date: 1980/03
- Languages : English
- Keywords : Apple, Fruit juice, Cryoconcentration
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 2
- Formats : PDF
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IIR document

ECONOMICS OF MULTI-STAGE FREEZE CONCENTRATION PROCESSES.
- Author(s) : PELT W. H. J. M. van
- Publication date: 1983/08/07
- Languages : English
- Keywords : Profitability, Process, Performance, Cryoconcentration
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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IIR document

THE EFFECT OF SOME FACTORS DURING THE STATIC DIFFUSION CONCENTRATION OF FRUIT JUICES.
- Author(s) : DITCHEV S., DANTCHEV M.
- Publication date: 1982/05/26
- Languages : English
- Keywords : Raspberry, Fruit juice, Cryoconcentration
- Formats : PDF
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IIR document

POWER EFFICIENCY IN THE PROCESSES OF MAXIMUM CONCENTRATION OF LIQUID SOLUTIONS BY REFRIGERATING METHODS.
- Author(s) : BONDARENKO L. F., TAUBMAN E. I., SAVINKIN V. I.
- Publication date: 1983/08/07
- Languages : English
- Keywords : Calculation, Process, Performance, Energy efficiency, Cryoconcentration
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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IIR document

Transformation of sapropel in the process of freezing.
- Author(s) : CHUVILIN E. M., ERSHOV E. D., MURASHKO A. A.
- Publication date: 1998/10/21
- Languages : English
- Keywords : Industrial application, Ground, Drying, Process, Cryoconcentration, Component
- Source: Permafrost and Actions of Natural or Artificial Cooling
- Formats : PDF
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IIR document

Evolution of the solute concentration in biological models submitted to an isochoric high pressure process.
- Author(s) : SANZ P. D., GUIGNON B., APARICIO C., et al.
- Publication date: 2007/08/21
- Languages : English
- Keywords : Biological material, Process, High pressure, Expérimentation, Cryopreservation, Cryofreezing, Cryoconcentration
- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22^ndIIR International Congress of Refrigeration.
- Formats : PDF
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IIR document

Ice growth in a falling film of sucrose solution. An experimental study.
- Author(s) : FLESLAND O., LARSSEN I.
- Publication date: 1995/08/20
- Languages : English
- Keywords : Ice, Measurement, Chilling, Aqueous solution, Sucrose, Falling film, Testing, Cryoconcentration, Crystallization
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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Concentration and purification by freezing. [Proceedings of the meetings of the] commission 6-B: Delft, The Netherlands, August 30-September 1, 1966.
- Organiser : IIF-IIR
- Publication date: 1966
- Languages : English
- Keywords : Ice, Wine, Purification, Production, Fruit juice, Cryoconcentration, Crystallization, Freezing, Concentration, Fresh water
- Formats : Hard copy, PDF
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IIR document

Effect of crystal orientation on freeze concentration of solutions.
- Author(s) : OKAWA S., ITO T., SAITO A.
- Publication date: 2009/03
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 32 - n. 2
- Formats : PDF
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Cryoconcentration for improved flavour

Cryoconcentration is a relatively new food technology which consists in transforming milk, fruit or vegetable juices into a sorbet, before removing water ice crystals in order to obtain a highly flavoured concentrate.
- Publication date : 2011/12/08
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Cryochemistry: chemical reactions accelerated by freezing

Surprisingly, some chemical reactions can be accelerated by freezing. The possible applications of studying such cryoreactions include the food and pharmaceutical cold chain, as well...
- Publication date : 2022/02/28
- Subjects: Technology, Environment
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