Exploració per tema "Freezing points"
Ara es mostren els items 1-5 de 5
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Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
(2011-07)
Article
Accés restringit per política de l'editorialIn 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 ... -
Estudi de la crioconcentració amb un equip NormN IM5
(Universitat Politècnica de Catalunya, 2016-07-15)
Treball Final de Grau
Accés obertAn essay of block freeze concentration has been realised with diverse salt and sugar (glucose, fructose and sucrose) solutions. This study has analysed the concentration of solutes retained in the ice, once the samples ... -
Estudios de concentración de lactosuero mediante crioconentración progresiva agitada
(Universitat Politècnica de Catalunya, 2020-07-15)
Projecte Final de Màster Oficial
Accés obertCryoconcentration is a technique for concentrating fluids that removes water through ice formation. In the present work, the agitated progressive cryoconcentration technique was applied to concentrate whey. As part of the ... -
Freeze concentration of whey in a falling-film based pilot plant: process and characterization
(2010-10)
Article
Accés restringit per política de l'editorialFalling-film freeze concentration is a technique for concentration of liquids by freezing the available water in the form of a layer of ice on a refrigerated surface. Processing at low temperatures keeps the organoleptic ... -
Impact of vacuum-assisted block freeze concentration on lactose-free skimmed UHT cow milk
(Universitat Politècnica de Catalunya, 2020-11-25)
Projecte Final de Màster Oficial
Accés restringit per decisió de l'autor