| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 225825 | Journal of Food Engineering | 2007 | 9 Pages |
In this paper we will examine the concentration of aqueous solutions of glucose, fructose and sucrose using a multi-plate cryoconcentrator. The variation of the cryoscopic drop, density and viscosity of such solutions was obtained in the interval of working concentrations and temperatures. In addition, different parameters were studied to allow tracking of the process of cryoconcentration, such as ice accumulation, variation of the content of soluble solids in the solution and in the ice removed, as well as the thermal efficiency and concentration efficiency. Solutions of glucose and fructose show similar behaviours, while the sucrose solutions were observed to differ slightly from the former: ice forms more quickly, but contains more solids in suspension.
