Calculation process for the recovery of solutes retained in the ice in a multi-plate freeze concentrator: Time and concentration
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference28 articles.
1. Calculation method for designing a multi-platefreeze-concentrator for concentration of fruit juices;Auleda;Journal of Food Engineering,2011
2. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration;Auleda;Journal of Food Engineering,2011
3. Enhancement of bioactive compounds content and antioxidant activity of aqueous extract of mate (Ilex paraguariensis A. St. Hil.) through freeze concentration technology;Boaventura;Food Research International,2013
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5. A generalized correlation of solute inclusion in ice formed from aqueous solutions and food liquids on sub-cooled surface;Chen;The Canadian Journal of Chemical Engineering,2000
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1. The combined use of progressive and block freeze concentration in lactose‐free milk: Effect of process parameters and influence on the content of carbohydrates and proteins;Journal of Food Process Engineering;2021-09-14
2. Eutectic freeze crystallization: application, process design and future potential;IOP Conference Series: Earth and Environmental Science;2021-05-01
3. Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract;Journal of Food Engineering;2021-03
4. Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions;Chemical Engineering Communications;2017-06-15
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