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IMPROVEMENT OF CENTRIFUGAL CRYOCONCENTRATION BY ICE RECOVERY APPLIED TO ORANGE JUICE

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dc.creatorPATRICIO ANTONIO ORELLANA PALMA
dc.creatorGUILLERMO RODRIGO PETZOLD MALDONADO
dc.date2019
dc.date.accessioned2025-01-10T15:12:03Z
dc.date.available2025-01-10T15:12:03Z
dc.date.issued2019
dc.description.abstractCENTRIFUGAL CRYOCONCENTRATION, A CONCENTRATION TECHNIQUE EMPLOYED FOR FRUIT JUICES, INVOLVES CHALLENGES THAT STILL HAVE TO BE OVERCOME. THE IMPROVEMENT OF CENTRIFUGAL CRYOCONCENTRATION BY RECOVERY OF ICE FRACTIONS APPLIED TO ORANGE JUICE IS EVALUATED. THE CONCENTRATION PROCESS WAS PERFORMED WITH THREE CONSECUTIVE CRYOCONCENTRATION CYCLES AND TWO RECIRCULATED ICES. THE SOLUTES IN THE CONCENTRATED SAMPLES INCREASED PROGRESSIVELY SIX TIMES AFTER THREE CYCLES COMPARED TO THE INITIAL CONCENTRATION OF SOLIDS. THE ICE RECOVERY SAMPLES INCREASE THE OVERALL EFFICIENCY OF THE CENTRIFUGAL CRYOCONCENTRATION TECHNIQUE APPLIED TO ORANGE JUICE.
dc.formatapplication/pdf
dc.identifier.doi10.1002/ceat.201800639
dc.identifier.issn1521-4125
dc.identifier.issn0930-7516
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/10891
dc.languagespa
dc.publisherCHEMICAL ENGINEERING & TECHNOLOGY
dc.relation.uri10.1002/ceat.201800639
dc.rightsPUBLICADA
dc.titleIMPROVEMENT OF CENTRIFUGAL CRYOCONCENTRATION BY ICE RECOVERY APPLIED TO ORANGE JUICE
dc.title.alternativeMEJORA DE LA CRIOCONCENTRACIÓN CENTRÍFUGA MEDIANTE LA RECUPERACIÓN DE HIELO APLICADA AL ZUMO DE NARANJA
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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