Document IIF
Modélisation CFD de la cristallisation au cours du processus de cryoconcentration.
CFD modeling of crystallization during the freeze concentration process.
Numéro : 1139
Auteurs : KHAN M. U. , TOLSTROBROV I., EIKEVIK T. M.
Résumé
With the global population continually expanding, the search for sustainable sources of high-quality protein has become increasingly urgent. Fish side streams, constituting 60–70% of the total fish population and rich in essential nutrients, emerge as a sustainable reservoir for recovering valuable protein compounds. The production of fish protein hydrolysate is a form of fish waste utilization with the potential for significant added value. Liquid FPH, a water mixture of hydrolyzed proteins, initially contains 84 to 95% moisture content. The drying process for fish protein hydrolysates is known to be energy-intensive, and the introduction of freeze concentration in the drying line offers a promising approach to reduce energy demand significantly. This study simulates the fish protein hydrolysates crystallization process using Ansys and MATLAB. The study concludes that achieving a concentration of 42% is feasible, which eliminates the need for an evaporator in the drying line. This finding suggests significant energy-saving potential, estimated at up to 30%.
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Détails
- Titre original : CFD modeling of crystallization during the freeze concentration process.
- Identifiant de la fiche : 30032666
- Langues : Anglais
- Source : 16th IIR-Gustav Lorentzen Conference on Natural Refrigerants (GL2024). Proceedings. University of Maryland, College Park, Maryland, USA, August 11-14 2024
- Date d'édition : 08/2024
- DOI : http://dx.doi.org/10.18462/iir.gl2024.1139
Liens
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Indexation
- Thèmes : Congélation des aliments
- Mots-clés : Cristallisation; Congélation; Protéine; Poisson; Hydrolyse; Séchage; Évaporateur; Simulation
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Survey of freeze concentration methods for the ...
- Auteurs : KHAN M. U. , TOLSTOREBROV I., EIKEVIK T. M., WATANABE M., GACEUS
- Date : 11/06/2024
- Langues : Anglais
- Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
- Formats : PDF
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PROTEIN HYDROLYSIS IN COHO AND SOCKEYE SALMON D...
- Auteurs : FRENCH J. S., KRAMER D. E., KENNISH J. M.
- Date : 1988
- Langues : Anglais
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FORMATION OF STRUCTURED PROTEIN FOODS BY FREEZE...
- Auteurs : LAWRENCE R., CONSOLACION F., JELEN P.
- Date : 1986
- Langues : Anglais
- Source : J. Food Technol. - vol. 40 - n. 3
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THE RATES OF CHANGE OF ICE CRYSTAL SIZE IN FROZ...
- Auteurs : REID D. S.
- Date : 24/08/1987
- Langues : Anglais
- Source : Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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ANTIFREEZE GLYCOPROTEIN ACTIVITY AS A FUNCTION ...
- Auteurs : BURCHAM T. S.
- Date : 1982
- Langues : Anglais
- Source : Cryo-Letters - vol. 3 - n. 3
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