作者
Levent Bayindirli, Mustafa Özilgen, Suat Ungan
发表日期
1993/1/1
期刊
Journal of Food Engineering
卷号
19
期号
1
页码范围
95-107
出版商
Elsevier
简介
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.
引用总数
学术搜索中的文章
L Bayindirli, M Özilgen, S Ungan - Journal of Food Engineering, 1993