Low Temperature Concentration of Skim Milk by Direct Freezing and Vacuum Evaporation-Reference-Cited by-同舟云学术

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Low Temperature Concentration of Skim Milk by Direct Freezing and Vacuum Evaporation

Published:1995-06 Issue:6 Volume:78 Page:1369-1376
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Dickey Leland C.,Craig James C.,Radewonuk E. Richard,McAloon Andrew J.,Holsinger Virginia H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference22 articles.

1. ASTM. 1976. Manual on Sensory Testing Methods. Spec. Tech. Publ. No. 434, ASTM, Philadelphia, PA.

2. Growth of radially symmetric ice in a super-cooled sucrose solution;Bomben;Ind. Eng. Chem. Res.,1987

3. Milk goes arctic;Buss;Food Process. (Dec),1993

4. Freeze concentration of liquid foods;Dickey,1993

5. On-farm membrane concentration of milk;Garcia;Trans. Am. Soc. Agric. Eng.,1988

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Progressive freeze concentration of whey protein–sucrose–salt mixtures;Innovative Food Science & Emerging Technologies;2021-12

2. Review on Progressive Freeze Concentration Designs;Chemical Engineering Communications;2015-01-23

3. D- and G-optimal experimental designs for the partition coefficient in freeze concentration;Journal of Food Engineering;2014-01

4. Review: Freeze Concentration Technology Applied to Dairy Products;Food Science and Technology International;2011-02

5. Gravitational and microwave-assisted thawing during milk whey cryoconcentration;Journal of Food Engineering;2008-10

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