Effects of Single Food Components on Freeze Concentration by Freezing and Thawing Technique-Reference-Cited by-同舟云学术

Effects of Single Food Components on Freeze Concentration by Freezing and Thawing Technique

Published:2003-09-15 Issue:3 Volume:4 Page:77-83
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

YEE Phang Lai¹,WAKISAKA Minato²,SHIRAI Yoshihito²,HASSAN Mohd Ali³

Affiliation:

1. Department of Biochemical Engineering and Science, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology

2. Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology

3. Department of Biotechnology, Faculty of Food Science and Biotechnology, University Putra Malaysia

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe2000/4/3/4_3_77/_pdf

Reference11 articles.

1. 1) Niro Process Technology by; Current large-scale commercial application of freeze concentration in the food industry. Tech. Publ., The Netherlands (1994) .

2. 2) Z. Zhang and R. W. Hartel; A multilayer for freeze concentration of liquid milk, J. Food Eng., 29, 23-38 (1996) .

3. 3) J. Rosen; Freeze concentration beats the heat. Mechanical Engineering, December, 46-50 (1990) .

4. 4) Y. Shirai, M. Wakisaka, O. Miyawaki and S. Sakashita; Conditions of producing an ice layer with high purity for freeze wastewater treatment. J. Food Eng., 38, 297-308 (1998) .

5. 5) Y. Shirai, M. Wakisaka, O. Miyawaki and S. Sakashita; Effect of seed ice on formation of tube ice with high purity for a freeze wastewater treatment system with a bubbleflow circulator. Wat. Res., 33, 1325-1329 (1999) .

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