| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277875 | Journal of Food Engineering | 2012 | 10 Pages |
Abstract
⺠Tofu whey from the industry is freeze concentrated in a falling film system. ⺠Freeze concentration process is tested with an average flow of 1 L/s. ⺠Falling-film system can concentrate tofu whey from 1.9 to 15.5°Brix in three stages. ⺠The efficiency of the freeze concentration process in the first stage is 82.9%.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
F. Belén, J. Sánchez, E. Hernández, J.M. Auleda, M. Raventós,