{"title":"模型液态食品的渐进冷冻浓缩","authors":"Ling Liu, O. Miyawaki, Kozo Nakamura","doi":"10.3136/FSTI9596T9798.3.348","DOIUrl":null,"url":null,"abstract":"Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a single ice crystal in the system so that the separation of the ice crystal from the concentrated solution is very easy compared with the conventional method of freeze-concentration. Progressive freeze-concentration was applied to a solution containing glucose and/or blue dextran as a model liquid food. The freeze-concentration ratio and apparent partition coefficient of a solute between the ice and the solution phases were strongly dependent on the moving speed of the freezing front and the stirring speed at the ice-solution interface. A lower moving speed and a higher stirring speed produced a better freeze-concentration ratio.","PeriodicalId":12457,"journal":{"name":"Food Science and Technology International, Tokyo","volume":"25 1","pages":"348-352"},"PeriodicalIF":0.0000,"publicationDate":"1997-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"92","resultStr":"{\"title\":\"Progressive Freeze-Concentration of Model Liquid Food\",\"authors\":\"Ling Liu, O. Miyawaki, Kozo Nakamura\",\"doi\":\"10.3136/FSTI9596T9798.3.348\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a single ice crystal in the system so that the separation of the ice crystal from the concentrated solution is very easy compared with the conventional method of freeze-concentration. Progressive freeze-concentration was applied to a solution containing glucose and/or blue dextran as a model liquid food. The freeze-concentration ratio and apparent partition coefficient of a solute between the ice and the solution phases were strongly dependent on the moving speed of the freezing front and the stirring speed at the ice-solution interface. A lower moving speed and a higher stirring speed produced a better freeze-concentration ratio.\",\"PeriodicalId\":12457,\"journal\":{\"name\":\"Food Science and Technology International, Tokyo\",\"volume\":\"25 1\",\"pages\":\"348-352\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1997-11-25\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"92\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International, Tokyo\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3136/FSTI9596T9798.3.348\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International, Tokyo","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3136/FSTI9596T9798.3.348","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Progressive Freeze-Concentration of Model Liquid Food
Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only a single ice crystal in the system so that the separation of the ice crystal from the concentrated solution is very easy compared with the conventional method of freeze-concentration. Progressive freeze-concentration was applied to a solution containing glucose and/or blue dextran as a model liquid food. The freeze-concentration ratio and apparent partition coefficient of a solute between the ice and the solution phases were strongly dependent on the moving speed of the freezing front and the stirring speed at the ice-solution interface. A lower moving speed and a higher stirring speed produced a better freeze-concentration ratio.
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