Parte de libro

Welti-Chanes, J.; Bermúdez, D.; Valdez-Fragoso, A.; Mújica-Paz, H.; Alzamora, S.M. "Principles and applications of freeze-concentration and freeze-drying" (2005) Handbook of Food Science, Technology, and Engineering - 4 Volume Set:2016-2024
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Abstract:

Freeze-concentration is the term used to describe the solute redistribution in an aqueous solution with an initial relatively low concentration by the partial freezing of water and subsequent separation of the resulting ice (1, 2). Freeze-concentration is based on the freezing temperature-concentration diagram (Figure 106.1) (3). Freeze-concentration has been applied to preconcentration for analytical purposes (4), desalinitation, concentration of juices (5), concentration of dairy products (6) and waste water treatment (7). © 2005 by Taylor & Francis Group, LLC.

Registro:

Documento: Parte de libro
Título:Principles and applications of freeze-concentration and freeze-drying
Autor:Welti-Chanes, J.; Bermúdez, D.; Valdez-Fragoso, A.; Mújica-Paz, H.; Alzamora, S.M.
Filiación:Departamento de Ingeniería Química y Alimentos, Universidad de las, Américas-Puebla, Cholula, Mexico
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Mexico
Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Año:2005
Página de inicio:2016
Página de fin:2024
Título revista:Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Título revista abreviado:Handb. of Food Science, Technology, and Engineering - 4 Volume Set
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2016_WeltiChanes

Referencias:

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  • Karel, M., Concentration of foods (1975) Physical Principles of Food Preservation, pp. 287-294. , M Karel, OR Fennema, DB Lund. eds, New York: Marcel Dekker, Inc
  • Noel, T.R., Ring, S.G., Whittam, M.A., Glass transition in low-moisture foods (1990) Trends in Food Sci and Technol, pp. 62-67
  • Mathews, J.S., Coggeshal, N.D., Concentration of impurities from organic compounds by progressive freezing (1959) Analytical Chem., 31, pp. 1124-1125
  • Bayindirili, L., Ozilgen, M., Ungan, S., Mathematical analysis of freeze concentration of apple juice (1993) J. Food Eng., 19, pp. 95-107
  • Hartel, R.W., Chung, M.S., Contact nucleation of ice in fluid dairy products (1993) J. Food Eng., 18, pp. 281-296
  • Nuller, M., Sekoulov, I., Waste water reuse by freeze concentration with a failing film reactor (1992) Wat. Sci. Tech., 26, pp. 1475-1482
  • Goff, H.D., Low-temperature stability and the glassy state in frozen foods (1992) Food Research International, 25, pp. 317-325
  • Bai, Y., Rahman, M.S., Perera, C.O., Smith, B., Melton, L.D., State diagram of apple slices: Glass transition and freezing curves (2001) Food Research International, 34, pp. 89-95
  • Welti-Chanes, J., Guerrero, J.A., Bárcenas, M.E., Aguilera, J.M., Vergara, F., Barbosa-Canovas, G.V., Glass transition temperature (Tg) and water activity (aw) of dehydrated apple products (1999) J Food Process Eng, 22, pp. 91-101
  • Blanshard, J., The glass transition, its nature and significance in food processing (1995) Physico-Chemical Aspects of Food Processing, pp. 15-48. , ST Beckett. ed., London: Blackie Academic & Professional
  • (2004), http://www.niro_pt.nl/ndk_website/NIROPT/cmsdoc.nsf/WebDoc/ndkwsnkg3m, Accessed January 2004; Deshpande, S.S., Bolin, H.R., Salunke, D.K., Freeze concentration of fruit juices (1982) Food Technol, pp. 68-82
  • Schwartzberg, H.G., Food freeze concentration (1990) Biotechnology and Food Process Engineering, pp. 127-202. , HG Schwartzberg, MA Rao. eds., New York: Marcel Dekker Inc
  • Miyawaki, O., Liu, L., Nakamura, K., Effective partition constant of solute between ice and liquid phases in progressive freeze-concentration (1998) J. Food Sci., 63, pp. 756-758
  • Muller, J.G., Freeze concentration of food liquids: Theory, practice, and economics (1967) Food Technol, 21, pp. 49-61
  • Rothmayr, W.W., Basic knowledge of freeze-drying. Heat and mass transfer (1975) Freeze Drying and Advanced Food Technology, pp. 203-222. , SA Goldblith, L Rey, WW Rothmayr. eds., New York: Academic Press
  • Karel, M., Heat and mass transfer in freeze-drying (1975) Freeze Drying and Advanced Food Technology, 1975, pp. 177-202. , SA Goldblith, L Rey, WW Rothmayr. eds, New York: Academic Press
  • Donsi, G., Ferrari, G., Di Matteo, P., Utilization of combined processes in freeze-drying of shrimps (2001) Food and Bioproducts Processing, 79, pp. 152-159
  • Wolff, E., Gibert, H., Developments technologiques nouveaux en lyophilisation (1988) J Food Eng, 8 (2), pp. 91-108
  • Lombraña, J.I., De Elvira, C., Villaran, M.C., Simulation and design of heating profiles in heat controlled freezedrying of pharmaceuticals in vials by the application of a sublimation cylindrical model (1993) Drying Technol, 11 (1), pp. 85-102
  • Millman, M.J., Liapis, A.I., Marchello, J.M., Note on the economics of batch freeze dryers (1985) J Food Technol, 20, pp. 541-551
  • Ratti, C., Hot air and freeze-drying of high-value foods: A review (2001) Journal of Food Engineering, 49, pp. 311-319
  • Lorentzen, J., New directions inn freeze-drying (1974) Advances in Preconcentration and Dehydration of Foods, pp. 413-434. , A Spicer. ed., London: Applied Science Publishers Ltd
  • Cohen, J.S., Yang, T.C.S., Progress in food dehydration (1995) Trends in Food Science and Technology, 6, pp. 20-25
  • George, J.P., Datta, A.K., Development and validation of heat and mass transfer models for freeze-drying of vegetables slices (2002) Journal of Food Engineering, 52, pp. 89-93
  • Millman, M.J., Liapis, A.I., Marchello, J.M., Guidelines for the desirable operation of batch freeze dryers during the removal of free water (1984) J Food Technol, 19, pp. 725-738
  • Liapis, A.I., Pikal, M.J., Bruttini, R., Research and development needs and opportunities in freeze-drying (1996) Drying Technol, 14 (6), pp. 1265-1300
  • Arsem, H.B., Ma, Y.H., Simulation of a combined microwave and radiant freeze dryer (1990) Drying Technol, 8 (5), pp. 993-1016
  • Sochanski, J.S., Goyette, J., Bose, T.K., Freeze dehydration of foamed milk by microwaves (1990) Drying Technol, 8 (5), pp. 1017-1037
  • King, C.J., Freeze-Drying of Foodstuffs (1970) Critical Reviews in Food Technology, 9, pp. 379-451
  • Sharma, N.K., Arora, C.P., Prediction of transient temperature during freeze drying of yoghurt (1993) Drying Technol, 11 (7), pp. 1863-1883
  • Lombraña, J.I., Villaran, M.C., The influence of pressure and temperature on freeze-drying in an adsorbent medium and establishment of drying strategies (1997) Food Research Int, 30, pp. 213-222
  • Welti-Chanes, J., Lafuente, B., Liofilización de disgregados (“comminuted”) de naranja. Efecto de los parámetros de proceso sobre la velocidad de secado y la calidad del producto en polvo (1985) Rev Agroquim Tecnol Aliment, 25 (4), pp. 532-540
  • Litchfield, R.J., Liapis, A.I., Farhadpour, F.A., Cycled pressure and near-optimal policies for a freeze dryer (1981) J Food Technol, 16, pp. 637-646
  • Niranjan, K., Pardo, J.M., Mottram, D.D.S., The Relation Between Sublimation Rate and Volatile Retention during the Freezing Drying of Coffee (2002) Engineering and Food for the 21St Century, pp. 253-268. , J Welti-Chanes, GV Barbosa-Cánovas, JM Aguilera, eds., Boca Ratón, Florida: CRC Press
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Citas:

---------- APA ----------
Welti-Chanes, J., Bermúdez, D., Valdez-Fragoso, A., Mújica-Paz, H. & Alzamora, S.M. (2005) . Principles and applications of freeze-concentration and freeze-drying. Handbook of Food Science, Technology, and Engineering - 4 Volume Set, 2016-2024.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2016_WeltiChanes [ ]
---------- CHICAGO ----------
Welti-Chanes, J., Bermúdez, D., Valdez-Fragoso, A., Mújica-Paz, H., Alzamora, S.M. "Principles and applications of freeze-concentration and freeze-drying" . Handbook of Food Science, Technology, and Engineering - 4 Volume Set (2005) : 2016-2024.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2016_WeltiChanes [ ]
---------- MLA ----------
Welti-Chanes, J., Bermúdez, D., Valdez-Fragoso, A., Mújica-Paz, H., Alzamora, S.M. "Principles and applications of freeze-concentration and freeze-drying" . Handbook of Food Science, Technology, and Engineering - 4 Volume Set, 2005, pp. 2016-2024.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2016_WeltiChanes [ ]
---------- VANCOUVER ----------
Welti-Chanes, J., Bermúdez, D., Valdez-Fragoso, A., Mújica-Paz, H., Alzamora, S.M. Principles and applications of freeze-concentration and freeze-drying. Handb. of Food Science, Technology, and Engineering - 4 Volume Set. 2005:2016-2024.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814665_v_n_p2016_WeltiChanes [ ]