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Title:	Effect of process parameters on progressive freeze concentration of sucrose solutions
Author:	Ojeda, A.; Moreno, F.L.; Ruiz, R.Y.; Blanco Abellán, Mónica; Raventós Santamaria, Mercè; Hernández Yáñez, Eduard
Other authors:	Universitat Politècnica de Catalunya. Departament de Matemàtiques; Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. GRHCT - Grup de Recerca d'Història de la Ciència i de la Tècnica
Abstract:	The 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 of the solution was determined. The effects were significant on the freeze concentration, for both individual and combined effects. The maximum concentration achieved in the progressive freeze concentration was 53º Brix, when the initial concentration was 35º Brix, at a speed of 800 rpm and a temperature of refrigerant of -20°C. The best values of the concentration index are obtained at low concentrations, high stirring speed and low temperature. The average distribution coefficient increased with the initial concentration of the solution. The average yield parameter at different initial concentrations is around 0.6 kg ice·kg sol-1·h-1.
Subject(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria del sucre -Sucrose -Freeze Concentration -sucrose -concentration -agitation -temperature -crystallization -Crioconcentració
Rights:	Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Document type:	Article - Submitted version Article
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