Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
Rights accessRestricted access - publisher's policy
In 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 a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: sucrose, glucose and fructose. The freezing point of apple juice, pear juice and peach juice was determined experimentally at various concentrations, and experimental results were well correlated with model calculations.
CitationAuleda, J. [et al.]. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration. "Journal of food engineering", Juliol 2011, vol. 105, núm. 2, p. 289-294.
Showing items related by title, author, creator and subject.
Casini, Francesca; Gens Solé, Antonio; Olivella Pastallé, Sebastià; Viggiani, Giulia M.B. (2013)
Restricted access - publisher's policyArtificial Ground Freezing (AGF) is a controllable process that can be used by engineers to stabilise temporarily the ground, provide structural support and/or exclude groundwater from an excavation until construction of ...
Position and orientation tracking in a ubiquitous monitoring system for Parkinson disease patients with freezing of gait symptom Takac, Boris; Català Mallofré, Andreu; Rodríguez Martín, Daniel Manuel; Van Der Aa, Nico; Chen, Wei; Rauterberg, Mattias (JMIR, 2013-07)
Restricted access - publisher's policyBackground: Freezing of gait (FoG) is one of the most disturbing and least understood symptoms in Parkinson disease (PD). Although the majority of existing assistive systems assume accurate detections of FoG episodes, the ...
A process to concentrate coffee extract by the integration of falling film and block freeze-concentration Moreno, Fabián Leonardo; Hernández Yáñez, Eduard; Raventós Santamaria, Mercè; Robles, C.; Ruíz, Y. (Elsevier, 2014-05-01)
Restricted access - publisher's policy