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dc.contributor.authorPazmiño, Natalie Valeria
dc.contributor.authorRaventós Santamaria, Mercè
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.authorGulfo, Rafael
dc.contributor.authorRobles, C.
dc.contributor.authorMoreno, F.L.
dc.contributor.authorRuiz, Y.
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2017-03-07T11:26:29Z
dc.date.available2017-03-07T11:26:29Z
dc.date.issued2017-01
dc.identifier.citationPazmiño, N., Raventos, M., Hernandez, E., Gulfo, R., Robles, C., Moreno, F., Ruiz, Y. Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption. "Journal of Food Technology and Preservation", Gener 2017, vol. 1, núm. 1, p. 1-5.
dc.identifier.urihttp://hdl.handle.net/2117/102036
dc.description.abstractContinuous 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 were used to study the two first techniques. Block freeze concentration tests were performed to recover the solutes present in the diluted fractions. Starting with a solution with 5% w/w solids, a concentrated liquid with 20% w/w solids and an effluent with 0.3% w/w solutes were obtained. The falling film freeze technique effectively concentrated the sucrose solution. Fractionated thawing increased the recovery of solutes retained in the ice from 39 to 50%. Block freeze concentration increased solute recovery to 95%. A concentration index of 4.0 and a concentration efficiency of 98.5% were obtained by integrating the techniques. Under the assumptions considered in this work, theoretically the energy consumption of the process can reach a value of 10.3 kWh/1000 kg of ice removed, which represents a saving of 30% compared to the energy consumption of the most efficient evaporation systems.
dc.format.extent5 p.
dc.language.isoeng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria del sucre
dc.subject.lcshSucrose
dc.subject.otherFreeze concentration
dc.subject.otherSugar
dc.subject.otherConcentration index
dc.subject.otherEfficiency
dc.subject.otherEnergy.
dc.titleContinuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption
dc.typeArticle
dc.subject.lemacCrioconcentració
dc.rights.accessOpen Access
local.identifier.drac19766107
dc.description.versionPostprint (published version)
local.citation.authorPazmiño, N.; Raventos, M.; Hernandez, E.; Gulfo, R.; Robles, C.; Moreno, F.; Ruiz, Y.
local.citation.publicationNameJournal of Food Technology and Preservation
local.citation.volume1
local.citation.number1
local.citation.startingPage1
local.citation.endingPage5


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Except where otherwise noted, content on this work is licensed under a Creative Commons license : Attribution-NonCommercial-NoDerivs 3.0 Spain