Estimation of the freezing point of concentrated fruit juices for application in freeze concentration

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Title:	Estimation of the freezing point of concentrated fruit juices for application in freeze concentration
Author:	Auleda Amorós, Josep Maria; Raventós Santamaria, Mercè; Sánchez Machado, José; Hernández Yáñez, Eduard
Other authors:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. ALIMen - Grup de recerca en Enginyeria i Producció Alimentària
Abstract:	In freeze concentration operations the fluids remain at temperatures below 0 °C. For a good study of this concentration operation is very important to know the values of freezing point. The aim of this work was to establish a model that predicts the freezing point of fruit juices at various concentrations within the range of interest for freeze concentration (10–40 °Brix). The model proposed relates the freezing point of a juice with the concentrations of main sugars present in the juice: sucrose, glucose and fructose. The freezing point of apple juice, pear juice and peach juice was determined experimentally at various concentrations, and experimental results were well correlated with model calculations.
Subject(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria del sucre -Fruit juices -Freezing points -Sugars -Fruit juice Freezing point Freeze concentration Sugars -Sucre -Sucs de fruita
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Document type:	Article - Published version Article
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