Exploració per tema "Sucrose"
Ara es mostren els items 1-7 de 7
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Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption
(2017-01)
Article
Accés obertContinuous processes to freeze-concentrate aqueous solutions of sucrose are proposed that integrates the falling film technique, fractionated thawing, and block freeze-concentration. Data reported in our previous studies ... -
Crioconcentración progresiva en soluciones de sacarosa
(Universitat Politècnica de Catalunya, 2014-12-15)
Treball Final de Grau
Accés obertThis work focused on investigating the influence and interaction of working parameters in the operation of progressive freeze concentration in dilute sucrose solutions. Fluid behavior is studied and limitations as the ... -
Effect of process parameters on progressive freeze concentration of sucrose solutions
(2017-05-25)
Article
Accés obertThe progressive freeze concentration of sucrose solutions was tested. The effect of the initial concentration of the solution (C0), the temperature of the refrigerant (T) and the stirring speed (¿) on the final concentration ... -
Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes
(John Wiley & sons, 2023-11-15)
Article
Accés obertAmino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic ... -
Influence of the frying process and potato cultivar on acrylamide formation in French fries
(2016-04-01)
Article
Accés obert© 2015 Elsevier Ltd. Acrylamide formation during the production of French fries is attributed to Maillard reactions from reducing sugars and asparagine and is dependent on the frying temperature. Low reducing sugars content ... -
Integración de las técnicas de crioconcentración en placa y bloque aplicadas a soluciones de sacarosa
(2014)
Text en actes de congrés
Accés obert -
Optimización del proceso de crioconcentración progresiva de soluciones de sacarosa, mediante la utilización de superficie de respuesta (RSM) en un equipo de contacto indirecto
(Universitat Politècnica de Catalunya, 2016-10-25)
Treball Final de Grau
Accés obertResponse surface methodology (RSM) was employed to optimize the process parameters, effective partition constant, energy and concentration index in the progressive freeze concentration of sucrose solutions with seed crystal. ...