کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
225226 | 464482 | 2008 | 8 صفحه PDF | دانلود رایگان |
Maple sap concentrates were produced by cryoconcentration technology. Four cryoconcentration stages, two temperatures (−10 ± 1, −19 ± 1 °C), and two thawing modes (passive and microwave assisted) were studied. High concentration levels were achieved at four cryoconcentration stages. Fresh maple sap characterized by degree Brix of 2.2 ± 0.01% was concentrated up to degree Brix of 16.13 ± 0.07%. The temperatures to which the solution was frozen and thawing mode did not show any significant effect on total sugar content and other solution parameters. Microwave-assisted thawing mode was an effective method because it permitted a decrease in the time needed for the thawing procedure from several hours when passive thawing mode was used to only few minutes.
Journal: Journal of Food Engineering - Volume 85, Issue 1, March 2008, Pages 65–72