Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/84309
Type of publication: Straipsnis mokslo-populiarinimo leidinyje / Article in popular science editions (S6)
Field of Science: Mechanikos inžinerija / Mechanical Engineering (T009)
Author(s): Paulikienė, Simona;Raila, Algirdas
Title: Sulčių koncentravimo proceso šaldant tyrimas
Other Title: Analysis of juice concentration process by freezing
Is part of: Agroinžinerija ir energetika: LŽŪU Žemės ūkio inžinerijos fakulteto mokslo populiarinimo ir gamybos žurnalas. , 2012, Nr. 17
Extent: p. 194-200
Date: 2012
Abstract: The aim of the study is to analyze the possibilities of juice concentration by freezing method. Making juice concentration by freezing method does not affect the nutrients, in contrast to the evaporation of water by drying. Fresh vegetable juices are frozen at temperature of -10 oC in freezer. With the first attempt we determine at what temperature and in what period of time water ice crystals formation and growth in juice starts. Then it is possible to optimize the removal of the ice crystals. With the second attempt we freeze juices until the temperature reaches -2.5 °C in it and then we distinguish ice crystals. Viscosity and density of juices is studied by viscometer. Dry matter content is determined from the evaporation of water by drying at temperature of 105 °C to constant weight. Studying the production of concentrated juice by freezing, it was found that the separation of water ice crystals increases the concentration about 2 times in the vegetable juice. In the same time the dry matter content is increased 1.7 times and juice viscosity is increased by 1.12 times. Quality remains unchanged
Internet: https://hdl.handle.net/20.500.12259/84309
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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