期刊
JOURNAL OF FOOD ENGINEERING
卷 115, 期 3, 页码 357-361出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2012.10.048
关键词
Vacuum; Porous matrix; Freeze concentration; Efficiency; Concentrate
资金
- CONICYT (Chile)
Freeze concentration in a one-step configuration has emerged as an interesting alternative to conventional processes in terms of both the construction and Aeration of the equipment. For vacuum-assisted freeze concentration reported in this study, vacuum was used as the driving force to remove the concentrated solution from the ice matrix. By applying a vacuum (80 kPa), the efficiency of the freeze concentration was significantly improved over atmospheric conditions showing an evident advantage in terms of the process time (which was one-third of the time required for atmospheric treatments), and a higher recovery of solute, approximately 0.5 kg of sucrose obtained per 1 kg of initial sucrose compared to recovery values ranging from 0.16 to 0.3 kg/kg for atmospheric treatments. A better performance of vacuum-assisted freeze concentration may be attributed to the structure of the frozen phase which acted as a porous solid matrix allowing the flow of the concentrated solution. (C) 2012 Elsevier Ltd. All rights reserved.
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