Publicación: CENTRIFUGAL FREEZE CONCENTRATION
Fecha
2013
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Editor
Innovative Food Science & Emerging Technologies
Resumen
ASSISTED TECHNIQUES THAT IMPROVE THE EFFICIENCY OF FREEZE CONCENTRATION IN ONE-STEP CONFIGURATIONS ARE IMPORTANT IN ACHIEVING COMMERCIAL VIABILITY. AN ALTERNATIVE REPORTED IN THIS STUDY IS THE USE OF THE CENTRIFUGATION FOR SEPARATING THE CONCENTRATED SOLUTION FROM THE ICE MATRIX. BY APPLYING CENTRIFUGATION, HIGH VALUES OF SOLUTE HAD RECOVERED, REACHING APPROXIMATELY 0.73 KG OF SUCROSE OBTAINED PER 1 KG OF INITIAL SUCROSE AT 1600 RCF OF CENTRIFUGATION SPEED, INDEPENDENT OF INITIAL CONCENTRATION OF SUCROSE (5 TO 20 WT.%) AND FREEZING PROCEDURE (RADIAL OR UNIDIRECTIONAL FREEZING). THE PERFORMANCE OF CENTRIFUGAL FREEZE CONCENTRATION MAY BE ATTRIBUTED TO ICE MATRIX THAT ACTED AS A POROUS SOLID THROUGH WHICH THE CONCENTRATED SOLUTION PERCOLATES THROUGH DRAINAGE CHANNELS BETWEEN ICE CRYSTALS IMPROVED BY THE CENTRIFUGAL FORCE.
Descripción
Palabras clave
SOLUTE RECOVERED, POROUS MATRIX, FREEZE CONCENTRATION, CONCENTRATE, CENTRIFUGATION
