1) suspension crystallization freeze-concentration
悬浮结晶冷冻浓缩
1.
Compared with the conventional suspension crystallization freeze-concentration, progressive freeze-concentration is a new technology characterized by low investment, low cost and low energy consumption, which applies to the concentration of fruit and vegetable juices.
界面渐进冷冻浓缩法与传统的悬浮结晶冷冻浓缩技术相比 ,是一种投资少、成本及能耗低的冷冻浓缩新技术 ,适合于果蔬汁浓缩工序采用。
2) freeze concentration
冷冻浓缩
1.
Technology for freeze concentration of apple juice;
苹果汁冷冻浓缩工艺的研究
2.
Study on influence factors of ice crystal purity during freeze concentration process;
冷冻浓缩水处理工艺中冰晶纯度影响因素分析
3.
Experiment and discussion on freeze concentration;
冷冻浓缩的原理、现状及实验研究
3) concentrated suspension
浓缩悬浮液
4) suspension crystallization
悬浮结晶
1.
The continuous suspension crystallization process for xylene separation was optimized by calculation of solid-liquid phase equilibrium,material balance and energy balance.
采用混合二甲苯二组分物系的固液相平衡方程及物料衡算和热量衡算方程对混合二甲苯连续悬浮结晶工艺进行模拟计算。
5) Cryo-concentration
预冷冻浓缩
1.
Determination of Volatile Organic Compounds in Environmental Air by Cryo-concentration/GCMS;
预冷冻浓缩系统与气相色谱-质谱联用测定空气中挥发性有机物
6) freezing crystallization
冷冻结晶
1.
Decreasing the erucic acid content in Descurainia Sophia seed oil by freezing crystallization and urea adduction fractionation;
冷冻结晶法和尿素包合法降低播娘蒿籽油中芥酸的研究
2.
In this paper, the technology of extraction of unsaturated fatty acid from silkworm pupa oil by freezing crystallization method is investigated.
采用将蚕蛹油中不饱和脂肪酸冷冻结晶的方法 ,使之从母液中分离出来 ,并对这种冷冻结晶法的工艺进行了初步研究 ,确定了相对最佳工艺条件 ,即用蚕蛹油 10倍体积的 0 。
3.
The new separation technology of the high-purity anethole from star anise oil was studied,especially on the optimum separation conditions of freezing crystallization and vacuum rectification.
研究了从八角茴油中分离高纯度茴脑的生产工艺,探讨了冷冻结晶及精馏操作的最佳工艺条件。
补充资料：浓缩冷冻混浊红葡萄汁
工艺流程 红葡萄→洗净→破碎除梗→加热→榨汁→除果酱→杀菌→冷却→浓缩→糖度调整→冷却→冷冻→灌装→密封→包装→检验→产品→冷冻保藏
制作方法
1.为了保持葡萄汁的混浊度，除果酱时不使用酶法处理果酱，而且直接应用自动排渣离心分离机除果酱，离心机转速为6000转/分。
2.杀菌冷却，一般采用片式热交换器，杀菌温度85℃，15秒。迅速冷却至常温。
3.浓缩冷冻混浊红葡萄汁比透明汁果胶含量高，果汁中又有许多不溶性固形物，容易产生胶化现象。所以这样的果汁浓缩一般控制果汁糖度在33°bx，浓缩比为1/3比较合适。
4.浓缩后的混浊红葡萄汁，一般用片式热交换器两级冷却，第一级通自来水冷却到20℃，第二次通冷冻水冷却到5℃左右。然后再用快速冷冻机冷到-6～7℃。
5.这种冷冻红葡萄汁一般作为原料果汁，用18立升的内表面有涂层的铁桶盛装，果汁净重20千克。注意不要装满，要考虑到冷冻时的体积膨胀。密封包装后的产品，存放在低温冷库内在-25℃冻结保藏。
产品特点 经包装保藏后其色、香、味俱佳，是理想的原料果汁。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条