Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process

Duarte, Camilla Soares; Rodrigues, Adrise Aparecida; Meira, Ana Cristina Freitas de Oliveira; Abreu, Luiz Ronaldo de; Costa, Fabiano Freire; Resende, Jaime Vilela de

doi:10.1039/d2fb00024e

Cited by 2 publications

(2 citation statements)

References 35 publications

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values between 0.15 and 0.4 were obtained, comparable to those reported in ethanol‐water solutions for progressive stirred FC (Haizum et al, 2015; Osorio et al, 2018), although the CI values were lower in the same comparison. This could be explained by the differences between the geometries and operation conditions of each technique: while the elution of the FFFC system depends on the fluid velocity to remove solids from the ice front to the falling liquid (Moreno et al, 2014a), in progressive stirred FC the agitation could lead to a better elution of solutes near the ice surface in formation (Soares Duarte et al, 2023; Uald Lamkaddam et al, 2022). However, both techniques present occlusion of their solutes.…”

Section: Resultsmentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

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Innovations and technology are the driving forces for new beer industry products, especially in exploring new flavor profiles. Freeze concentration (FC) emerges as an alternative to take advantage of this opportunity. This work studied the falling‐film freeze concentration (FFFC) application on ethanol–water solutions and commercial beer. The effect of flow rate, freezing temperature, and initial concentration of ethanol in the model solution was studied, and the best conditions were found with a surface response analysis and then applied to a commercial beer. The effect on the sensory profile was determined by multidimensional approximation for the lager beer and the concentrated liquid. A significant effect of initial concentration and freezing temperature were found in the ethanol–water solutions, and the best condition was found at −25°C, 400 L/h, and 0.03 w/w, with a concentration index of 1.35. This condition was evaluated for commercial beer, where a concentration index of 1.18 was achieved, caused by solids in beer and molecular interactions of ethanol with other compounds. The sensory profile of a commercial lager beer was modified by increasing the intensity in 38% of the flavor descriptors and the preservation of the other 41% after applying FFFC. The effect of this technique in beer could be a novel method to produce beer products with new flavor profiles. Practical applications Innovations in science and technology added to the search for new flavors promote the development of new products in the beer industry. In this article, a potential use of this freeze concentration (FC) technology was identified for the development of new concentrated beer products. The impact of falling‐film FC in a commercial lager beer was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the beer's sensory profile was modified by applying FC, which resulted in an increase in the intensity of 38% of the descriptors and the preservation of 41%. It also allowed the appearance of new flavors and aromas.

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Section: Resultsmentioning

confidence: 99%

Impact of falling‐film freeze concentration in a commercial Lager beer

Osorio

Moreno

Hernández

et al. 2023

J Food Process Engineering

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“…On the other hand, more complex products have been analyzed, but through the study of a single principal component, such as coffee, juices, proteins, and milk, among others (Almeida, Knapp et al, 2023; Barros et al, 2021; Haas et al, 2022; Halfwerk et al, 2023; Meneses et al, 2021; Moreno et al, 2015; Orellana‐Palma et al, 2017; Orellana‐Palma, Lazo‐Mercado et al, 2020; Uald Lamkaddam et al, 2023; Velotto et al, 2023). However, FC has also been to more complex products, in which the interaction of more molecules with different chemical natures happens, such as goat milk with NaCl, several pollutants from water, ethanol–calcium chloride–carboxymethylcellulose on bovine milk whey, and whey protein–sucrose–salt mixtures, and even oily products (Duarte et al, 2023; Feng et al, 2017; Feng et al, 2018; Machado Canella et al, 2020; Moriwaki et al, 2020; Vuist, Boom et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer

Osorio,

Moreno,

Hernández

et al. 2024

J Food Process Engineering

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Freeze concentration (FC), a low‐cost alternative technology to separate and concentrate high‐value compounds, was applied to three distinct craft ale beer styles—Witbier, Bitter, and Porter—to investigate its impact on vital beer statistics. A central composite design with freezing temperature and ice fraction as factors was employed, with response surface analysis revealing significant effects on the average ice growth rate (), concentration index (CI), and average distribution coefficient () of ethanol, total solids, color, and bitterness in the liquid fraction. Results showed that ice fraction primarily influenced solute concentrations and increased with ice fraction due to water removal. Freezing temperature affected . The type of beer had a significant impact on color and bitterness, reflecting the specific style parameters. Furthermore, response optimization yielded conditions that significantly altered beer statistics, leading to changes in ethanol content, total solids, color, and bitterness, possibly classifying them as new beer styles. The study demonstrates the potential of FC to influence the beer characteristics and broaden the range of beer styles.Practical applicationsInnovations in science and technology, added to the search for new beer styles, promote the development of new products in the beer industry. In this article, a potential use of the freeze concentration technology was identified for the development of new concentrated beer products. The impact of progressive stirred freeze concentration in three craft beers was studied. First, obtaining a concentrated beer from this technique was possible, with a higher concentration of total solids and ethanol. In addition, the vital statistics of beer could be modified using freeze concentration to obtain novel concentrated beer products.

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Effects of mixtures of ethanol–calcium chloride–carboxymethylcellulose on the bovine milk whey freeze concentration process

Abstract: A process with two stages and intermediate ethanol concentrations resulted in greater effectiveness of freeze concentration. The ethanol used in the freeze concentration is of low cost and is easily eliminated in the drying process.

Cited by 2 publications

References 35 publications

Impact of falling‐film freeze concentration in a commercial Lager beer

Impact of falling‐film freeze concentration in a commercial Lager beer

Progressive stirred freeze concentration: Effect of operative parameters on vital statistics of beer

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