Freezing and Eutectic Points of an Aqueous Amino Acid Solution Containing Ethanol, and the Effect of Ethanol Addition on the Freeze Concentration Process
スポンサーリンク
概要
- 論文の詳細を見る
The freezing point curves and solubility curves for an aqueous solution of glycine or sodium glutamate with or without ethanol were measured, and the eutectic points of these solutions were estimated by the intersection of both curves. The addition of ethanol lowered the freezing point, the solubility, the eutectic temperature and the concentration of each amino acid solution. On the basis of these results, the freeze concentration of an aqueous solution of glycine was attempted on a pilot plant scale. The addition of ethanol greatly reduced the loss of glycine which was carried over during the separation of ice crystals by centrifuging.
- 社団法人日本農芸化学会の論文
- 1994-05-23
著者
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SHIMOYAMADA Makoto
School of Food, Agricultural and Environmental Sciences, Miyagi University
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Ishikawa K
Biodevelopment Division Central Institute Nagoya Seiraku Co. Ltd.
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Ishikawa S
Nagasaki Univ. Nagasaki Jpn
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SHIMOYAMADA Makoto
Faculty of Agriculture, Tohoku University
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Shimoyamada M
Laboratory Of Food Processing School Of Food Agricultural And Environmental Sciences Miyagi Universi
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Shimoyamada Makoto
School Of Food Agricultural And Environmental Sciences Miyagi University
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Shibata Masato
Food Research Institute, Aichi Prefectural Government
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Ishikawa Kei-ichi
Food Research Institute, Aichi Prefectural Government
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Fukuta Yoshikazu
Food Research Institute, Aichi Prefectural Government
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Ishikawa Satoshi
Faculty of Agriculture, Gifu University
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Watanaba Kenji
Faculty of Agriculture, Gifu University
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Shibata Masato
Food Research Institute Aichi Prefectural Government
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Watanaba Kenji
Faculty Of Agriculture Gifu University
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Fukuta Yoshikazu
Food Research Institute Aichi Prefectural Government
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Ishikawa Satoshi
Faculty Of Agriculture Tamagawa University Research Institute
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