Cryoconcentration technology in the bio-food industry: Principles and applications

Aïder, Mohammed; Halleux, D. de

doi:10.1016/j.lwt.2008.08.013

Cited by 90 publications

(64 citation statements)

References 39 publications

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“…A progressive increase in the percentage of concentrate was observed after the concentration cycles for orange juice and reached 60%, which was close to the values reported in the literature [21,32]. This work of the percentage of concentrate is similar to the value (approximately 50%) reported by Bonilla-Zavaleta et al [16] for centrifugal assisted cryoconcentrated pineapple juice and is similar to the general 50% concentrate obtained by block freeze concentration [15].…”

Section: Efficiency and Percentage Of Concentratesupporting

confidence: 90%

“…During centrifugal freeze concentration application of orange juice, the ice acts as a carcass through which the solutes pass through channels among ice crystals in a similar manner as reported for freeze concentration assisted by vacuum [15] and centrifugal freeze concentration of sucrose solutions and fruit juices [21,32].…”

Section: Validation Of Experimental Resultsmentioning

confidence: 75%

“…Thus, the ice is a system with channels in which the concentrates rich in solids exit to the outside [15].…”

Section: Introductionmentioning

confidence: 99%

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Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.

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Section: Efficiency and Percentage Of Concentratesupporting

confidence: 90%

Section: Validation Of Experimental Resultsmentioning

confidence: 75%

See 1 more Smart Citation

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Orellana‐Palma

Petzold

Andana

et al. 2017

Journal of Food Quality

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show abstract

“…This process has a few advantages, such as a low chemical deterioration due to decreased enzymatic and microbiological activity and almost no loss of volatile components of the raw material [16]. Hence, freeze concentration is a process able to guarantee a higher quality of the product submitted to it [17], providing a more selective water removal [18], in addition to being simple and having lower costs when compared to other industrial techniques. Adding the phases obtained through freeze concentration may increase the nutritive properties of human milk, since that feature is attributed to the low temperatures employed, which avoid the degradation of its components.…”

Section: Introductionmentioning

confidence: 99%

“…Adding the phases obtained through freeze concentration may increase the nutritive properties of human milk, since that feature is attributed to the low temperatures employed, which avoid the degradation of its components. Thus, using freeze concentration in liquid foods enables the obtainment of products with higher nutritional and sensorial quality, in addition to avoiding undesirable chemical and biochemical changes [17] [19] [20]. In order to improve the efficiency of the process, Aider and Halleux [17] and Chabarov and Aider [21] indicate that is necessary to know the impact of the behavior on the raw material, in our case on human milk, to be submitted to this process considered as an emerging one; thus forecasting the future conditions that will be necessary for applying such technique.…”

Section: Introductionmentioning

confidence: 99%

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Berenhauser¹,

Canella²,

Muñoz³

et al. 2017

FNS

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Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

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Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater

et al. 2019

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One way to conserve fresh water resources is by reusing water from wastewater. For instance, water can be removed from wastewater through formation of ice crystal layers by progressive freeze concentration (PFC). The application of PFC to remove water from produced water and biodiesel wastewater was assessed through the final concentration of concentrated wastewater and purity of melted ice crystals. No PFC study has been done on these applications. In order to evaluate the efficiency of PFC, the effective partition constant (K) and separation efficiency (S E ) were calculated for the effect of stirring rate and coolant temperature. The results demonstrate that PFC is a more practical method for produced water, as compared to biodiesel wastewater which is based on the value of low K and high S E .

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Cryoconcentration technology in the bio-food industry: Principles and applications

Cited by 90 publications

References 39 publications

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater

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