Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing

Otero, Laura; Martínez, Pedro D. Sanz; Guignon, Bérengère; Aparicio, Cristina

doi:10.1016/j.jfoodeng.2009.06.036

Cited by 26 publications

(7 citation statements)

References 17 publications

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“…The large ΔT reached in the experiments at the higher pressures induced extremely fast nucleations, especially in the less concentrated samples and, as previously commented, real T min and ΔT values could not be recorded. These results confirm previous findings made by a number of authors (Chevalier, Le Bail, & Ghoul, 2000;Otero & Sanz, 2006;Otero, Sanz, Guignon, & Aparicio, 2009) who had already described an increase in the extent of supercooling reached in different samples when increasing pressure before expansion. The effect of the temperature conditions employed in the experiments is depicted in Fig.…”

Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 93%

“…4 illustrates. These results agree with those obtained by Thiebaud et al (2002) and Otero, Sanz, Guignon, and Aparicio (2009) in oil in water emulsions and sucrose solutions, respectively. All these authors described a considerable decrease in the rate at which temperature increased after nucleation when increasing the sugar concentration of the sample.…”

Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 92%

“…3d). This enhancement of supercooling when lowering temperature before expansion had been already described by Otero & Sanz, (2006) and Otero, Sanz, Guignon, & Aparicio, 2009). Fig.…”

Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 73%

“…The final concentration reached in the orange juice samples after the PSN experiments was calculated according to the procedure described by Otero, Sanz, Guignon, and Aparicio (2009). Ice formation after the pressure release produces a cryoconcentration effect in the sample and, therefore, the remaining orange juice has a higher concentration, [OJ] F , than the initial unfrozen sample, [OJ] 0 .…”

Section: Final Concentration Achieved In the Samples After Expansionmentioning

confidence: 99%

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Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Otero

Guignon

Martínez

2012

Innovative Food Science & Emerging Technologies

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Pressure-shift nucleation (PSN) has been evaluated as a potential substitute of the crystallization step at the scraped surface heat exchanger in conventional freeze concentration. To do that, PSN experiments were carried out at different pressure and temperature conditions in orange juices of several concentrations. After crystallization, the final concentration reached and the size and shape of the ice crystals formed were measured. The results obtained showed that the higher the pressure and the lower the temperature employed in the PSN experiments, the higher is the final concentration in the juice and the smaller the ice crystals formed. Four important advantages of pressure-shift nucleation over conventional crystallization were found: temperature in the pressure vessel can be relatively high if pressure is increased enough, the desired concentration can be achieved in the whole sample quasi-instantaneously just after expansion, ice crystals produced are round in shape without pockets and indentations and they are homogeneously distributed throughout the sample. Industrial relevance: Freeze concentration is the most advantageous technique to obtain high quality food concentrates without appreciable loss in taste, aroma, color, or nutritive value. However, it is hardly employed in the food industry mainly due to economic aspects of the technology. In the last decades, many efforts have been made to improve the crystallization phase, the most expensive step in freeze concentration, without definitive success. The results obtained in this paper show that pressure-shift nucleation presents a number of advantages over the traditional crystallization step at the scraped surface heat exchanger which can be exploited to improve the industrial freeze concentration process.

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Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 93%

Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 92%

“…3d). This enhancement of supercooling when lowering temperature before expansion had been already described by Otero & Sanz, (2006) and Otero, Sanz, Guignon, & Aparicio, 2009). Fig.…”

Section: Effect Of the Process Parameters On The Supercooling Extent supporting

confidence: 73%

Section: Final Concentration Achieved In the Samples After Expansionmentioning

confidence: 99%

See 2 more Smart Citations

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Otero

Guignon

Martínez

2012

Innovative Food Science & Emerging Technologies

Self Cite

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show abstract

“…the highest produced ice percentage), it is necessary to get the highest supercooling extent in the orange juice after pressure release (Otero, Sanz, Guignon, & Aparicio, 2009). In other words, it is necessary to achieve the lowest temperature (nucleation temperature) in the juice after expansion.…”

Section: On the Use Of Approximated Properties To Predict Adiabatic Hmentioning

confidence: 99%

Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration

Guignon

Aparicio

Martínez

et al. 2012

Food Research International

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High‐Pressure Water‐Ice Transitions in Aqueous and Food Systems

Guangming

Zhu

Ramaswamy

2017

Glass Transition and Phase Transitions in Food and Biological Materials

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Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing

Cited by 26 publications

References 17 publications

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods

Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration

High‐Pressure Water‐Ice Transitions in Aqueous and Food Systems

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