Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2086689 | Innovative Food Science & Emerging Technologies | 2014 | 13 Pages |
Abstract
The freeze concentration is a technology that allows eliminating water from liquid foods at temperatures below the water's freezing point, which allows obtaining products of better quality. Fractionated thawing was studied as a method to recover solutes incorporated in the ice, improving the global efficiency of a freeze concentration process by optimal recovery of the solutes retained in the ice. It also provides estimations of the energy used for thawing. This work continues the research in falling film freeze concentration technology which we have submitted and published in this journal. This work contributes to increase the global process efficiency.
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Authors
R. Gulfo, J.M. Auleda, M. Raventós, E. Hernández,