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Freeze concentration of skim milk

Published:1993-01 Issue:2 Volume:20 Page:101-120
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Hartel R.W.,Espinel L.A.

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. Transport of heat and mass between liquids and spherical particles in an agitated tank;Brian;AIChE J.,1969

2. CPI warmup to freeze concentration;Chowdhury;J. Chem. Eng.,1988

3. Freeze concentration of fruit juices;Deshpande;CRC Crit. Rev. Food Sci. Nutr.,1984

4. Nucleation and growth of ice crystals from water and sugar solutions in continuous stirred tank crystallizers;Huige,1972

Cited by 44 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. A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates;Food Chemistry;2024-09

2. Designing and Manufacturing the Cryoconcentration Equipment (Cold Concentrator) and Apply It to Concentrate a High-quality Product from Dragon (Hylocereus) Fruit Juice;Journal of Technical Education Science;2023-12-28

3. Forward osmosis concentration of milk: Product quality and processing considerations;Journal of Dairy Science;2021-07

4. Experimental and theoretical study on removal of organic contaminants with various function groups via suspension freezing separation;Separation and Purification Technology;2021-03

5. Eutectic freeze crystallization of saline dairy effluent;Desalination;2020-04

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