Cryoconcentration technology in the bio-food industry: Principles and applications

被引：76

作者：

Aider, Mohammed ^{[1
]}

de Halleux, Damien ^{[1
]}

机构：

[1] Univ Laval, Dept Food Engn, Quebec City, PQ G1K 7P4, Canada

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 03期

关键词：

Cryoconcentration; Food technology; Principles; Applications; EUTECTIC FREEZE CRYSTALLIZATION; SURFACE HEAT-EXCHANGER; WASTE-WATER; ICE; MECHANISM; FLUID;

D O I：

10.1016/j.lwt.2008.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cryoconcentration is a natural phenomenon which occurs during the ice thawing. More concentrated phase is then separated from the initial solution. This phenomenon was exploited for scientific objectives and the results were impressive. The use of the cryoconcentration technology in the bio-food industry makes it possible to obtain products of high nutritive, biological and organoleptic value. The aim of this review was to trace a detailed synthesis of the basic principles of this concentration and extraction technique, to summarize in one document the potential and principal applications reported in the literature and to try to predict the future and the necessary conditions for the industrial success of this technology. (c) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：679 / 685

页数：7

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