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dc.contributor.authorGulfo, Rafael
dc.contributor.authorAuleda Amorós, Josep Maria
dc.contributor.authorRaventós Santamaria, Mercè
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2015-04-28T10:09:33Z
dc.date.created2014-12-01
dc.date.issued2014-12-01
dc.identifier.citationGulfo, R. [et al.]. Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration. "Innovative food science and emerging technologies", 01 Desembre 2014, vol. 26, p. 347-359.
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/2117/27617
dc.description.abstractFractionated thawing was studied as a method to recover solutes incorporated in the ice obtained in a cryoconcentrator. Thawing times and solute concentration in the ice were determined at several thawing temperatures.; Ice sheets used for the thawing studies were obtained by cryoconcentrated solutions of sugars and simulated juice at initial concentrations of 5 to 20 degrees Brix. The ice sheets produced contained levels of solutes between 1.0 and 9.0 degrees Brix.; Fractionated thawing was performed at temperatures of 20 to 30 degrees C while maintaining geometrical similarity for the test samples. By fractionated thawing more than 60% of the solutes retained in the ice was recovered in 34%, of the total thawing time.; The procedure presented allows the determination of the solute concentration achieved in the various thawing fractions and predicts the thawing time required for a given form factor, melting temperature and the solute mass fraction in the ice.; Industrial relevance: The freeze concentration is a technology that allows eliminating water from liquid foods at temperatures below the water's freezing point, which allows obtaining products of better quality. Fractionated thawing was studied as a method to recover solutes incorporated in the ice, improving the global efficiency of a freeze concentration process by optimal recovery of the solutes retained in the ice. It also provides estimations of the energy used for thawing. This work continues the research in falling film freeze concentration technology which we have submitted and published in this journal. This work contributes to increase the global process efficiency.
dc.format.extent13 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
dc.subject.lcshFood Technology
dc.subject.otherThawing temperature
dc.subject.otherThawing time
dc.subject.otherForm factor
dc.subject.otherConcentration index
dc.subject.otherSolute mass fraction in the ice
dc.subject.otherFractionated thawing
dc.subject.otherSUB-COOLED SURFACE
dc.subject.otherFALLING FILM
dc.subject.otherCONCENTRATION TECHNOLOGY
dc.subject.otherBIOACTIVE COMPOUNDS
dc.subject.otherSUCROSE SOLUTIONS
dc.subject.otherDAIRY-PRODUCTS
dc.subject.otherINCLUSION
dc.subject.otherNUCLEATION
dc.subject.otherEXTRACT
dc.titleCalculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
dc.typeArticle
dc.subject.lemacTecnologia dels aliments
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.identifier.doi10.1016/j.ifset.2014.06.014
dc.relation.publisherversionhttp://www.journals.elsevier.com/innovative-food-science-and-emerging-technologies
dc.rights.accessRestricted access - publisher's policy
drac.iddocument14975892
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
upcommons.citation.authorGulfo, R.; Auleda, J.; Raventos, M.; Hernandez, E.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameInnovative food science and emerging technologies
upcommons.citation.volume26
upcommons.citation.startingPage347
upcommons.citation.endingPage359


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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