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Jan-Eise Vuist

ir.

 https://orcid.org/0000-0002-1570-2238
    20142019
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    Fingerprint Dive into the research topics where Jan-Eise Vuist is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

    • 14 Similar Researchers
    tomato juice Agriculture & Biology
    Ice Chemical Compounds
    Microfluidics Chemical Compounds
    Surface-Active Agents Chemical Compounds
    Emulsification Chemical Compounds
    organic acids and salts Agriculture & Biology
    Surface tension Chemical Compounds
    Mass transfer Chemical Compounds

    Research Output 2014 2019

    A Systematic Parameter Study on Film Freeze Concentration

    Vuist, J. E., Schutyser, M. & Boom, R., Jul 2019, 29th European Symposium on Computer Aided Process Engineering. Kiss, A. A., Zondervan, E., Lakerveld, R. & Özkan, L. (eds.). Elsevier B.V., p. 1501-1506 (Computer Aided Chemical Engineering; vol. 46).

    Research output: Chapter in Book/Report/Conference proceeding › Conference paper

    Ice
    Freezing
    Computational fluid dynamics
    Sugar (sucrose)
    Shear deformation

    A Systematic Parameter Study on Film Freeze Concentration

    Vuist, J. E., Boom, R. M. & Schutyser, M. A. I., 2019.

    Research output: Contribution to conference › Poster › Academic

    7 Citations (Scopus)

    Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice

    Qiu, J., Vuist, J. E., Boom, R. M. & Schutyser, M. A. I., 2018, In : Food Science and Technology = Lebensmittel-Wissenschaft und Technologie. 87, p. 112-121

    Research output: Contribution to journal › Article › Academic › peer-review

    Pyrrolidonecarboxylic Acid
    tomato juice
    Lycopersicon esculentum
    Heating
    Ascorbic Acid

    Inclusions and ice growth during film freeze concentration of sucrose solutions

    Vuist, J. E., van der Vis, M., Schutyser, M. A. I. & Boom, R. M., 2018.

    Research output: Contribution to conference › Poster › Academic

    Change in taste of tomato during thermal processing and drying: quantitative analyses on ascorbic acid and pyroglutamic acid

    Qiu, J., Vuist, J. E., Boom, R. M. & Schutyser, M. A. I., 2017.

    Research output: Contribution to conference › Abstract › Academic

    Open Access

    Activities 2019 2019

    A Systematic Parameter Study on Film Freeze Concentration

    J.E. Vuist (Speaker), M.A.I. Schutyser (Speaker), R.M. Boom (Speaker)
    16 Jun 2019

    Activity: Other

    Projects 2017 2017

    Film Freeze concentration

    Vuist, J., Boom, R. & Schutyser, M.

    13/03/17 → …

    Project: PhD