摘要
渐进冷冻浓缩利用冰层从容器的一端向另一端成长而使液相溶质浓缩。其特征是在系统中只形成单个冰结晶，这样从浓缩液中分离冰晶比常规的冷冻浓缩方法容易的多。渐进冷冻浓缩用于葡萄糖溶液、番茄汁的浓缩取得了较好的浓缩效果。用冰－液相之间的溶质表观分配系数可科学地评价冷冻浓缩效果，并分析比较不同性质溶液的冷冻浓缩特性。
Progressive freeze concentration concentrates solute of liquid phase by means of
the ice layer moving from one side of vessel to the other side. It is characterized by having a
single ice crystal in the system so that the separation of the ice crystal from the concentrated
solution is very easy compared with the conventional methods of freeze concentration.
Progressive freeze concentration was applied to the solution of glucose and tomato juice and
got better effects. The effects of freeze concentration can be evaluated scientifically by apparent
partition coefficient of a solute between ice and liquid phases. Also, the characteristics of freeze
concentration in the solutions with different properties are analyzed and compared.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1999年第4期31-34,共4页
Food and Fermentation Industries
关键词
渐进冷冻
冷冻浓缩
过冷
液体食品
食品
浓缩
progressive freeze, freeze concentration, partition coefficient, supercooling
