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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.
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