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dc.contributor.authorGulfo, Rafael
dc.contributor.authorAuleda, Josep Maria
dc.contributor.authorMoreno Moreno, Fabián Leonardo
dc.contributor.authorRuiz Pardo, Ruth Yolanda
dc.contributor.authorHernández Yáñez, Eduard
dc.contributor.authorRaventós Santamaria, Mercè
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2015-05-19T14:14:47Z
dc.date.created2014-09-01
dc.date.issued2014-09-01
dc.identifier.citationGulfo, R. [et al.]. Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time. "Food science and technology international", 01 Setembre 2014, vol. 20, núm. 6, p. 405-419.
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/2117/27968
dc.description.abstractThe retention of solutes in the ice formed in a falling-film freeze concentrator (multi-plate freeze-concentrator) was analysed. Solutions of fructose, glucose and sucrose and a simulated juice with initial concentrations of 5, 10, 15 and 20 degrees Brix were freeze concentrated. The ice produced in the four steps of the process retains solutes at levels of 1.0-8.8 degrees Brix (expressed as solute mass fraction in the ice). The recovery of these solutes during thawing can increase overall system efficiency. All thawing steps were carried out dividing the sample in 10 fractions at 20 degrees C. The first thawed fractions showed solute concentrations that were 1.9-3.3 times higher than the mean solute mass fraction in the ice, while the last fractions of ice showed very low levels of retained solutes, less than 0.2 times the mean solute mass fraction in the ice. It was found that fractionated thawing can recover most of the solute content in the ice. The procedure presented in the present study 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 initial solute mass fraction in the ice.
dc.format.extent15 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.lcshIce--Research
dc.subject.otherStages of concentration
dc.subject.otherform factor
dc.subject.otherconcentration index
dc.subject.otherice concentration
dc.subject.otherfractionated thawing
dc.subject.otherSUB-COOLED SURFACE
dc.subject.otherFALLING FILM
dc.subject.otherFRUIT JUICES
dc.subject.otherTECHNOLOGY
dc.subject.otherINCLUSION
dc.titleMulti-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time
dc.typeArticle
dc.subject.lemacCongelació
dc.contributor.groupUniversitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
dc.identifier.doi10.1177/1082013213489127
dc.rights.accessRestricted access - publisher's policy
local.identifier.drac15251936
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
local.citation.authorGulfo, R.; Auleda, J.; Moreno, F.; Ruiz, Y.; Hernandez, E.; Raventos, M.
local.citation.publicationNameFood science and technology international
local.citation.volume20
local.citation.number6
local.citation.startingPage405
local.citation.endingPage419


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