Solute inclusion and freezing rate during progressive freeze concentration of sucrose and maltodextrin solutions
Author:
Affiliation:
1. Laboratory of Food Process Engineering, Wageningen University & Research, Wageningen, The Netherlands
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/07373937.2020.1742151
Reference38 articles.
1. Review. Freeze Concentration in the Fruit Juices Industry
2. Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract
3. Ice Morphology: Fundamentals and Technological Applications in Foods
4. Industrial Crystallization
5. Effect of crystal orientation on freeze concentration of solutions
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