To access the full text documents, please follow this link: http://hdl.handle.net/2117/27617

Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
Gulfo, Rafael; Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè; Hernández Yáñez, Eduard
Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
Fractionated 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.
Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Tecnologia dels aliments
Food Technology
Thawing temperature
Thawing time
Form factor
Concentration index
Solute mass fraction in the ice
Fractionated thawing
SUB-COOLED SURFACE
FALLING FILM
CONCENTRATION TECHNOLOGY
BIOACTIVE COMPOUNDS
SUCROSE SOLUTIONS
DAIRY-PRODUCTS
INCLUSION
NUCLEATION
EXTRACT
Tecnologia dels aliments
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/publishedVersion
Article
         

Show full item record

Related documents

Other documents of the same author

Gulfo, Rafael; Auleda, Josep Maria; Moreno Moreno, Fabián Leonardo; Ruiz Pardo, Ruth Yolanda; Hernández Yáñez, Eduard; Raventós Santamaria, Mercè
Moreno, F.L.; Hernández Yáñez, Eduard; Raventós Santamaria, Mercè; Gulfo, Rafael; Robles, C.M.; Ruiz, Y.
Raventós Santamaria, Mercè; Auleda Amorós, Josep Maria; Hernández Yáñez, Eduard; Ibarz, A.
Sánchez Machado, José; Hernández Yáñez, Eduard; Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè
Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè; Sánchez Machado, José; Hernández Yáñez, Eduard
 

Coordination

 

Supporters