کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
224019 464420 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
چکیده انگلیسی

In freeze concentration operations the fluids remain at temperatures below 0 °C. For a good study of this concentration operation is very important to know the values of freezing point. The aim of this work was to establish a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: sucrose, glucose and fructose. The freezing point of apple juice, pear juice and peach juice was determined experimentally at various concentrations, and experimental results were well correlated with model calculations.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 105, Issue 2, July 2011, Pages 289–294
نویسندگان
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