| dc.contributor.author | Khan, Muhammad Umar | |
| dc.contributor.author | Tolstorebrov, Ignat | |
| dc.contributor.author | Widell, Kristina Norne | |
| dc.contributor.author | Hafner, Armin | |
| dc.contributor.author | Nordtvedt, Tom Ståle | |
| dc.date.accessioned | 2023-01-09T09:55:22Z | |
| dc.date.available | 2023-01-09T09:55:22Z | |
| dc.date.created | 2022-09-26T09:21:16Z | |
| dc.date.issued | 2022 | |
| dc.identifier.isbn | 978-2-36215-044-9 | |
| dc.identifier.uri | https://hdl.handle.net/11250/3041853 | |
| dc.description.abstract | Dewatering of fish protein hydrolysates is energy intensive process. The freeze concentration is one of the solutions, which provide high quality of concentrate, energy efficiency and sustainability of the hydrolysate production. This study investigates two important aspects: crystallization of water in fish protein hydrolysates and separation of the ice from the concentrate. The processes were modelled using Modelica tools and MATLAB. The models were validated via experimental campaign and literature review. When the influence of the following factors were taken into account: refrigeration temperature, fluid flow, concentration of solids and ice fraction. | en_US |
| dc.description.abstract | Modelling of Crystallization During Freeze-Concentration of Hydrolysates | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | International Institute of Refrigeration | en_US |
| dc.relation.ispartof | 7th IIR International Conference on Sustainability and the Cold Chain - Proceedings | |
| dc.title | Modelling of Crystallization During Freeze-Concentration of Hydrolysates | en_US |
| dc.title.alternative | Modelling of Crystallization During Freeze-Concentration of Hydrolysates | en_US |
| dc.type | Chapter | en_US |
| dc.description.version | acceptedVersion | en_US |
| dc.rights.holder | This chapter will not be available due to copyright restrictions by International Institute of Refrigeration | en_US |
| dc.subject.nsi | VDP::Næringsmiddelteknologi: 600 | en_US |
| dc.subject.nsi | VDP::Food science and technology: 600 | en_US |
| dc.identifier.cristin | 2055231 | |
| dc.relation.project | Norges forskningsråd: 294662 | en_US |
| cristin.ispublished | true | |
| cristin.fulltext | postprint | |
| cristin.qualitycode | 1 | |
