Mostra el registre d'ítem simple
Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
dc.contributor.author | Auleda Amorós, Josep Maria |
dc.contributor.author | Raventós Santamaria, Mercè |
dc.contributor.author | Sánchez Machado, José |
dc.contributor.author | Hernández Yáñez, Eduard |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia |
dc.date.accessioned | 2011-05-05T16:36:14Z |
dc.date.available | 2011-05-05T16:36:14Z |
dc.date.created | 2011-07 |
dc.date.issued | 2011-07 |
dc.identifier.citation | Auleda, 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.issn | 0260-8774 |
dc.identifier.uri | http://hdl.handle.net/2117/12486 |
dc.description.abstract | 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. |
dc.format.extent | 6 p. |
dc.language.iso | eng |
dc.subject | Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria del sucre |
dc.subject.lcsh | Fruit juices |
dc.subject.lcsh | Freezing points |
dc.subject.lcsh | Sugars |
dc.subject.other | Fruit juice Freezing point Freeze concentration Sugars |
dc.title | Estimation of the freezing point of concentrated fruit juices for application in freeze concentration |
dc.type | Article |
dc.subject.lemac | Sucre |
dc.subject.lemac | Sucs de fruita |
dc.contributor.group | Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària |
dc.identifier.doi | 10.1016/j.jfoodeng.2011.02.035 |
dc.relation.publisherversion | http://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.access | Restricted access - publisher's policy |
local.identifier.drac | 5594908 |
dc.description.version | Postprint (published version) |
local.citation.author | Auleda, J.; Raventos, M.; Sanchez, J.; Hernandez, E. |
local.citation.publicationName | Journal of food engineering |
local.citation.volume | 105 |
local.citation.number | 2 |
local.citation.startingPage | 289 |
local.citation.endingPage | 294 |
Fitxers d'aquest items
Aquest ítem apareix a les col·leccions següents
-
Articles de revista [34]
-
Articles de revista [1.045]