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Techniques de cryoconcentration utilisées pour les jus de fruits et de légumes.

[In Japanese. / En japonais.]

Auteurs : HAYAKAWA K.

Type d'article : Article

Résumé

Freeze concentration has been applied to the concentration of vegetable and fruit juices. Freeze concentration method is known as technology that obtains the highest quality in comparison with other concentration methods (evaporation and membrane. But under the present conditions, freeze concentration is not commercialized widely, because the equipment has a high initial cost and because of limitations on the degree of concentration. Besides freeze concentration, there are the suspension-crystallization and progressive freeze-concentration methods. The author has examined the concentration of tomato juice by each method and evaluated quality, productivity and researched future applications.

Détails

  • Titre original : [In Japanese. / En japonais.]
  • Identifiant de la fiche : 2006-1890
  • Langues : Japonais
  • Source : Refrigeration - vol. 80 - n. 936
  • Date d'édition : 2005

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