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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To access the full text documents, please follow this link: http://hdl.handle.net/2117/130228

dc.contributor	Universitat Politècnica de Catalunya. Departament de Matemàtiques
dc.contributor	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor	Universitat Politècnica de Catalunya. GRHCT - Grup de Recerca d'Història de la Ciència i de la Tècnica
dc.contributor.author	De Bona, Isabella
dc.contributor.author	Rubio, Ariadna
dc.contributor.author	Blanco Abellán, Mónica
dc.contributor.author	Raventós Santamaria, Mercè
dc.contributor.author	Hernández Yáñez, Eduard
dc.contributor.author	Schwinden, Elane
dc.date	2018-10
dc.identifier.citation	De Bona, I. [et al.]. Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance. "Food science and technology international", Octubre 2018, vol. 25, núm. 2, p. 150-159.
dc.identifier.citation	1082-0132
dc.identifier.citation	10.1177/1082013218803263
dc.identifier.uri	http://hdl.handle.net/2117/130228
dc.language.iso	eng
dc.relation	http://journals.sagepub.com/home/fst
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights	info:eu-repo/semantics/openAccess
dc.rights	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subject	Àrees temàtiques de la UPC::Enginyeria agroalimentària::Indústries agroalimentàries::Indústria de la llet
dc.subject	Skimmed milk
dc.subject	Skimmed milk
dc.subject	progressive freeze concentration
dc.subject	coolant temperature
dc.subject	agitation speed
dc.subject	Llet -- Tractament
dc.title	Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	info:eu-repo/semantics/article
dc.description.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).

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