MATHEMATICAL-ANALYSIS OF FREEZE CONCENTRATION OF APPLE JUICE

被引：33
|
作者：
BAYINDIRLI, L
OZILGEN, M
UNGAN, S
机构：
[1] Food Engineering Department, Middle East Technical University
来源：
JOURNAL OF FOOD ENGINEERING | 1993年 / 19卷 / 01期
关键词：
D O I：
10.1016/0260-8774(93)90063-P
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Apple juice concentrate was produced by freeze concentration. A double-strength juice was produced in a single-stage process, whereas with a multi-stage process higher concentration levels were achieved. Lowering the refrigeration temperature shortened the time required to achieve a certain concentration level. To account for the distribution of the apple juice solids between the juice and ice, a distribution coefficient was found A sigmoidal curve was fitted to describe the freeze concentration process and simulated the experimental data with correlation coefficients of approximately 0.99.
引用
收藏
页码：95 / 107
页数：13
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