| 液体食品的渐进冷冻浓缩 |
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| 引用本文： | 刘凌,宫胁长人. 液体食品的渐进冷冻浓缩[J]. 食品与发酵工业, 1999, 25(4): 31-34 |
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| 作者姓名： | 刘凌 宫胁长人 |
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| 作者单位： | 1. 郑州轻工业学院食品工程系,郑州,450002
2. 东京大学大学院农学生命科学研究科仪器工学研究室,东京,113 |
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| 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。
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| 关 键 词： | 渐进冷冻 冷冻浓缩 分配系数 过冷 |
Progressive Freeze Concentration of Liquid Food |
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| Liu Ling,Miyawaki Osato. Progressive Freeze Concentration of Liquid Food[J]. Food and Fermentation Industries, 1999, 25(4): 31-34 |
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| Authors: | Liu Ling Miyawaki Osato |
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| Affiliation: | Liu Ling;(Department of Food Engineering, Zhengzhou Institute of Light Industry, Zhengzhou, 450002);Miyawaki Osato;(Department of Applied Biological Chemstry, The University of Tokyo, Tokyo, 113, Japan) |
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| Abstract: | 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. |
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| Keywords: | progressive freeze freeze concentration partition coefficient supercooling |
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