Étude du procédé d'évaporation des extraits de canneberge et bleuet sur la base des rendements énergétiques et de leur qualité
|Advisor:||Aider, Mohammed; Halleux, Damien de|
|Abstract:||The objective of this project is to optimize the evaporation of small fruit liquid extracts, a crucial step in the transformation process of nutraceutical extract production in order to increase its energetic efficiency while keeping a good product quality. The impact of temperature (55, 65 and 75°C) was studied over 3 main parameters; the energetic consumption, the vaporization rate and the extract quality. Its consumption was calculated based on measurements made on the state of the system and on the product. The vaporization rates were measured with level differentials on retention tanks and the product quality evaluation was based on the Folin-Ciocalteu method. For the energetic consumption, they increase from 0.358 to 0.373 kWh/l when passing from 55 to 75 °C. For the vaporization rates, they increase from 462 l/h to 902 l/h when passing from 55 to 75 °C. As for the quality, none of the extracts presents signs of deterioration.|
|Document Type:||Mémoire de maîtrise|
|Open Access Date:||19 April 2018|
|Collection:||Thèses et mémoires|
All documents in CorpusUL are protected by Copyright Act of Canada.