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dc.contributor.authorAuleda Amorós, Josep Maria
dc.contributor.authorRaventós Santamaria, Mercè
dc.contributor.authorSánchez Machado, José
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2011-05-05T16:36:14Z
dc.date.available2011-05-05T16:36:14Z
dc.date.created2011-07
dc.date.issued2011-07
dc.identifier.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.
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/2117/12486
dc.description.abstractIn 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.
dc.format.extent6 p.
dc.language.isoeng
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria del sucre
dc.subject.lcshFruit juices
dc.subject.lcshFreezing points
dc.subject.lcshSugars
dc.subject.otherFruit juice Freezing point Freeze concentration Sugars
dc.titleEstimation of the freezing point of concentrated fruit juices for application in freeze concentration
dc.typeArticle
dc.subject.lemacSucre
dc.subject.lemacSucs de fruita
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.identifier.doi10.1016/j.jfoodeng.2011.02.035
dc.relation.publisherversionhttp://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T8J-527PRDH-6&_user=1517299&_coverDate=07%2F31%2F2011&_alid=1731008170&_rdoc=21&_fmt=high&_orig=search&_origin=search&_zone=rslt_list_item&_cdi=5088&_sort=d&_docanchor=&view=c&_ct=1565&_acct=C000053450&_version=1&_urlVersion=0&_userid=1517299&md5=25f73fbb8b9248f6cacae742f17ad549&searchtype=a
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac5594908
dc.description.versionPostprint (published version)
local.citation.authorAuleda, J.; Raventos, M.; Sanchez, J.; Hernandez, E.
local.citation.publicationNameJournal of food engineering
local.citation.volume105
local.citation.number2
local.citation.startingPage289
local.citation.endingPage294


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