Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance

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Title:	Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance
Author:	De Bona, Isabella; Rubio, Ariadna; Blanco Abellán, Mónica; Raventós Santamaria, Mercè; Hernández Yáñez, Eduard; Schwinden, Elane
Other authors:	Universitat Politècnica de Catalunya. Departament de Matemàtiques; Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. GRHCT - Grup de Recerca d'Història de la Ciència i de la Tècnica
Abstract:	The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (5, 10, and 15 C) and stirring rates (0, 500, and 1000 r/min).
Subject(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la llet -Skimmed milk -Skimmed milk -progressive freeze concentration -coolant temperature -agitation speed -Llet -- Tractament
Rights:	Attribution-NonCommercial-NoDerivs 3.0 Spain http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Document type:	Article - Published version Article
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