Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions

Author:

Arellano Marcela,Benkhelifa Hayat,Flick Denis,Alvarez Graciela

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Investigation of on-line optical particle characterization in reaction, and cooling crystallization systems. Current state of the art;Abbas;Measurement Science & Technology,2002

2. Barrett, P., & Glennon, B. (2002). Characterizing the metastable zone width and solubility curve using lasentec FBRM and PVM. Chemical Engineering Research & Design, 80 (A7), 799–805.

3. Heat transfer with freezing in a scraped surface heat exchanger;Ben Lakhdar;Applied Thermal Engineering,2005

4. Cebula, D. J., & Russell, A. B. (1998). Ice crystallization control in ice cream. In: Ice cream. Proceedings of the International Dairy Federation Symposium, Athens, Greece, 18–19 September 1997. (pp. 131–139).

5. Cerecero, R. (2003). Etude des écoulements et de transferts thermiques lors de la fabrication d’un sorbet à l’échelle du pilote et du laboratoire. Ph.D. Thesis. INA-PG, Paris, France.

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