596 冷冻浓缩论文摘选-2

[1]SandeepS. Zode,et al. Effect of process parameters on phasebehavior and particle size of aspirin during freeze concentration[J]. DryingTechnology,2020.

[2]FernandaDemoliner,et al. Improving the nutritional and phytochemical compounds of aplant‐based milk of sapucaia nut cake using block freeze concentration[J].International Journal of Food Science & Technology,2020.

[3]OsatoMiyawaki,et al. Development of Progressive Freeze Concentration and ItsApplication: a Review[J]. Food and Bioprocess Technology,2020.

[4]FarahHanim Ab Hamid,et al. Optimization of progressive freeze concentration onstormwater purification via response surface methodology[J]. Asia‐PacificJournal of Chemical Engineering,2020.

[5]AzharAisyah N. H.,et al. Retention of total phenolic content and antioxidantactivity in the concentration of broccoli extract by progressive freezeconcentration[J]. International Journal of Food Engineering,2020.

[6]MariaHelena Machado Canella,et al. Optimization of goat milk vacuum-assisted blockfreeze concentration using response surface methodology and NaCl additioninfluence[J]. LWT,2020.

[7]J.A. E. C. Jayawardena,et al. Progressive Freeze Concentration of Coconut Waterand Use of Partial Ice Melting Method for Yield Improvement[J]. InternationalJournal of Food Science,2020.

[8]FarahHanim Ab Hamid,et al. Progressive Freeze Concentration in Removing MethyleneBlue from Dye Wastewater[J]. International Journal of Applied Science andEngineering,2019.

[9]ShafirahSamsuri,et al. Progressive Freeze Concentration for Volume Reduction ofProduced Water and Biodiesel Wastewater[J]. Chemical Engineering &Technology,2019.

[10]ZhongxiangDing,et al. Concentration of apple juice with an intelligent freezeconcentrator[J]. Journal of Food Engineering,2019.

[11]MariaHelena Machado Canella,et al. Performance of Skim Goat Milk Mineral Content Subjected to the BlockFreeze Concentration Process[J]. Asian Journal of Advances in AgriculturalResearch,2019.

[12]FarahHanim Ab Hamid,et al. Progressive Freeze Concentration for Wastewater Treatmentfrom Food Industry[J]. Key Engineering Materials,2019.

[13]Isabellade Bona Muñoz,et al. Progressive freeze concentration of skimmed milk in anagitated vessel: Effect of the coolant temperature and stirring rate on processperformance[J]. Food Science and Technology International,2019.

[14]S.C.Sequera,et al. Rheological evaluation of gelation during thermal treatments inblock freeze concentration of coffee extract[J]. Journal of Food Engineering,2019.

[15]YahyaNorshafika,et al.  Heat Transfer Analysison Progressive Freeze Concentration of Aqueous Lysozyme Solution[J]. ChemicalEngineering Transactions (CET Journal),2019.

[16]Tai-HsiFan,et al. Phase-Field Modeling of Freeze Concentration of ProteinSolutions[J]. Polymers,2018.

[17]MazuraJusoh,et al. Process Optimisation of Effective Partition Constant in CoconutWater via Progressive Freeze Concentration[J]. Chemical EngineeringTransactions (CET Journal),2018.

[18]SSamsuri,et al. Optimization of Progressive Freeze Concentration on Apple Juicevia Response Surface Methodology[J]. IOP Conference Series: Materials Scienceand Engineering,2018.

[19]PatricioOrellana‐Palma,et al. Elaboration of orange juice concentrate byvacuum‐assisted block freeze concentration[J]. Journal of Food Processing andPreservation,2018.

[20]Orellana-PalmaPatricio,et al. Protection of polyphenols in blueberry juice by vacuum-assistedblock freeze concentration.[J]. Food and chemical toxicology : an internationaljournal published for the British Industrial Biological ResearchAssociation,2017.

[21]A.Ojeda,et al. Effect of Process Parameters on the Progressive Freeze Concentrationof Sucrose Solutions[J]. Chemical Engineering Communications,2017.

[22]PetzoldG.,et al. Process Parameters of Vacuum-assisted Freeze Concentration[J].Chemical Engineering Transactions (CET Journal),2017.

[23]AnaClaudia Berenhauser,et al. The Impact of the Block Freeze Concentration Processon Human Milk Properties Intended for Feeding Newborns[J]. Food and NutritionSciences,2017.

[24]PatricioOrellana-Palma,et al. Protection of polyphenols in blueberry juice byvacuum-assisted block freeze concentration[J]. Food and ChemicalToxicology,2017.

[25]JinJue,et al. A Novel Approach To Improve the Efficiency of Block FreezeConcentration Using Ice Nucleation Proteins with Altered Ice Morphology.[J].Journal of agricultural and food chemistry,2017.

[26]GuillermoPetzold,et al. Vacuum-assisted block freeze concentration applied to wine[J].Innovative Food Science and Emerging Technologies,2016.

[27]YoshihitoShirai,et al. Mechanism of Ice Growth in a Batch Crystallizer with an ExternalCooler for Freeze Concentration[J]. Agricultural and Biological Chemistry,2016.

[28]ShafirahSamsuri,et al. Review on Progressive Freeze Concentration Designs[J]. ChemicalEngineering Communications,2016.

[29]Pardo,J. Mauricio,et al. Block freeze concentration intensification by means ofvacuum and microwave pulses[J]. Ingeniería y competitividad,2015.

[30]ShafirahSamsuri,et al. Spiral finned crystallizer for progressive freeze concentrationprocess[J]. Chemical Engineering Research and Design,2015.

[31]GuillermoPetzold,et al. Block freeze concentration assisted by centrifugation applied toblueberry and pineapple juices[J]. Innovative Food Science and EmergingTechnologies,2015.

[32]FarahHanim Ab. Hamid,et al. Desalination of seawater through progressive freezeconcentration using a coil crystallizer[J]. Water Science & Technology:Water Supply,2015.

[33]PaulM. Williams,et al. Technology for freeze concentration in the desalinationindustry[J]. Desalination,2015.

[34]XiaoDong Chen,et al. An analytical relationship of concentration‐dependentinterfacial solute distribution coefficient for aqueous layer freezeconcentration[J]. AIChE Journal,2015.

[35]SafieiNor Zanariah,et al. Progressive Freeze Concentration of Coconut Water: Effectof Coolant Temperature on Process Efficiency and Heat Transfer[J]. AppliedMechanics and Materials,2015.

[36]AshleyL. Galant,et al. Characterization of molecular structural changes in pectinduring juice cloud destabilization in frozen concentrated orange juice[J]. FoodHydrocolloids,2014.

[37]F.L.Moreno,et al. Behaviour of falling-film freeze concentration of coffeeextract[J]. Journal of Food Engineering,2014.

[38]MichikoWatanabe,et al. Freeze Concentration of Some Foodstuffs Using IceNucleation-active Bacterial Cells Entrapped in Calcium Alginate Gel[J].Agricultural and Biological Chemistry,2014.

[39]StuartH. Munson-McGee. D- and G-optimal experimental designs for the partitioncoefficient in freeze concentration[J]. Journal of Food Engineering,2014.

[40]MazuraJusoh,et al. Process Optimization of Effective Partition Constant inProgressive Freeze Concentration of Wastewater[J]. Advances in ChemicalEngineering and Science,2013.

[41]EijiIritani,et al. Improvement of concentration performance in shaking type offreeze concentration[J]. Separation and Purification Technology,2013.

[42]LokeshKumar,et al. Determination of glass transition of the freeze concentrate forlyophilization using novel ex situ supersaturation technique[J]. ThermochimicaActa,2013.

[43]G.Petzold,et al. Vacuum-assisted freeze concentration of sucrose solutions[J].Journal of Food Engineering,2013.

[44]AbhishekB. Sahasrabudhe,et al. Modeling and Simulation of a Freeze ConcentrationTechnique for Sugarcane Juice Concentration[J]. Applied Mechanics andMaterials,2012.

[45]J.M.Auleda,et al. Estimation of the freezing point of concentrated fruit juices forapplication in freeze concentration[J]. Journal of Food Engineering,2011.

[46]J.Sánchez,et al.  Progressive freezeconcentration of orange juice in a pilot plant falling film[J]. Innovative FoodScience and Emerging Technologies,2010.

[47]J.Sánchez,et al. Freeze concentration of whey in a falling-film basedpilot plant: Process and characterization[J]. Journal of Food Engineering,2010.

[48]S.S. Dette,et al. Freeze Concentration of Black Currant Juice[J]. ChemicalEngineering & Technology,2010.

[49]E.Hernández,et al. Concentration of apple and pear juices in a multi-platefreeze concentrator[J]. Innovative Food Science and Emerging Technologies,2009.

[50]M.Jusoh,et al. Performance Investigation on a New Design for ProgressiveFreeze Concentration System[J]. Journal of Applied Sciences,2009.

[51]SeijiOkawa,et al. Effect of crystal orientation on freeze concentration ofsolutions[J]. International Journal of Refrigeration,2008.

[52]QuangTuan PHAM. Advances In Food Freezing/Thawing/Freeze Concentration Modelling andTechniques[J]. Japan Society for Food Engineering,2008.

[53]X.Gu,et al. Limiting Partition Coefficient in ProgressiveFreeze‐concentration[J]. Journal of Food Science,2005.

[54]KawalJit Singh,et al.  State transitionsand freeze concentration in trehalose–protein–cornstarch mixtures[J]. LWT -Food Science and Technology,2005.

[55]A.C.Roos,et al. Development of a Vacuum Crystallizer for the FreezeConcentration of Industrial Waste Water[J]. Chemical Engineering Research andDesign,2003.

[56]Y.H.Chen,et al. An Experimental Study of Freeze Concentration inBiological Media[J]. Food and Bioproducts Processing,2001.

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致谢：论文摘选由王珍协助整理。