Progressive Freeze-Concentration of Model Liquid Food
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概要
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Progressive freeze-concentration utilizes the concentration phenomena of a solute at the ice-solution interface moving from one end of a vessel to the other end. It is characterized by having only 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 method of freeze-concentration. Progressive freeze-concentration was applied to a solution containing glucose and/or blue dextran as a model liquid food. The freeze-concentration ratio and apparent partition coefficient of a solute between the ice and the solution phases were strongly dependent on the moving speed of the freezing front and the stirring speed at the ice-solution interface. A lower moving speed and a higher stirring speed produced a better freeze-concentration ratio.
著者
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Miyawaki Osato
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Nakamura Kozo
Department Of Agricultural Chemistry The University Of Tokyo
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MIYAWAKI Osato
Department of Applied Biological Chemistry, The University of Tokyo
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Nakamura Kozo
Department of Applied Biological Chemistry, The University of Tokyo
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LIU Ling
Food Engineering Department, Zhengzhou Institute of Light Industry
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