Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Prestes, Amanda Alves; Helm, Cristiane Vieira; Esmerino, Erick A.; Silva, Ramón; Cruz, Adriano G.; Prudêncio, Elane Schwinden

doi:10.1111/1750-3841.16027

Cited by 16 publications

(17 citation statements)

References 63 publications

(131 reference statements)

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“…Regarding sensory analysis in FC applications, several authors have proved the capacity of the technology to preserve sensory quality in different food matrices (Prestes et al, 2022). Block FC has been proven to be able to preserve the sensory profile of concentrated reconstituted products: coffee (Moreno et al, 2015), juices (Orellana‐Palma, Lazo‐Mercado, et al, 2020; Orellana‐Palma, Tobar‐Bolaños, et al, 2020) and green tea (Meneses et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Considering that the main components responsible for the sensory profile of beer are volatile, such as alcohols, aldehydes, and aliphatic esters, and others (Alves et al, 2020; Andrés‐Iglesias et al, 2015; Ferreira et al, 2022; Verhagen, 2010), it must choose a technique that does not generate a loss of these. One of the technologies that have shown promising results in terms of concentrations achieved and conservation of organoleptic properties and bioactivity is freeze concentration (FC) (Moreno et al, 2015; Orellana‐Palma et al, 2017; Orellana‐Palma, Tobar‐Bolaños, et al, 2020; Prestes et al, 2022; Samsuri et al, 2020). Overall, FC removes water from a solution by cooling and freezing until the formation and separation of high‐purity ice crystals, obtaining a higher concentration product while preserving its nutritional and sensory quality (Sánchez et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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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%

Section: Introductionmentioning

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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“…16 The progressive freezeconcentration (PFC) process facilitates the unidirectional growth of ice and produces a single ice crystal over a cold surface with liquid motion beside the ice-liquid interface. 17 Researchers explored the PFC method for application in fruit 18 and vegetable 19 juice, synthetic urine, 20 sucrose and bovine serum albumin (BSA) solution, 21 whey proteinsucrose-salt mixtures, 22 dairy products, 23 biopesticides, 24 nutrient recovery from agro-industrial wastewater, 25 and Ca 2+ ion separation from wastewater. 26 Several groups of researchers applied the PFC method to desalinate brackish water, seawater and brine involving a single freezing-thawing stage.…”

Section: Introductionmentioning

confidence: 99%

Experimental study on progressive freeze-concentration based desalination employing a rectangular channel crystallizer

Najim¹,

Krishnan²

2023

Environ. Sci.: Water Res. Technol.

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“…Therefore, the use of a concentration technique could be applied in the development of new products, and at the same time, it may help to solve the industrial waste problem [22]. BFC assisted by vacuum suction, due to its cheaper capital and operating costs than other FC alternatives could be an attractive technology for dairy industries [23].…”

Section: Introductionmentioning

confidence: 99%

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery

Gil

Quinteros

Blanco

et al. 2023

Foods

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Block freeze concentration (BFC) is considered an emerging technology which allows the acquiring of high quality organoleptic products, due to the low temperatures employed. In this study we have outlined how the vacuum-assisted BFC of whey was investigated. The effects of vacuum time, vacuum pressure, and the initial solids concentration in whey were studied. The results obtained show that the three variables significantly affect each of the following parameters analysed: solute yield (Y) and concentration index (CI). The best Y results were obtained at a pressure of 10 kPa, 7.5 °Bx, and 60 min. For CI parameter, the highest values were given at 10 kPa, 7.5 °Bx, and 20 min, respectively. In a second phase, by applying the conditions that provide higher solute yield to three different types of dairy whey, Y values of 70% or higher are reached in a single step, while that the CI of lactose are higher than those of soluble solids. Therefore, it is possible to recover, in a single step, at least 70% of the lactose contained in the initial whey samples. This suggests that vacuum-assisted BFC technology may be an interesting alternative for the recovery of lactose contained in whey.

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Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A review

Cited by 16 publications

References 63 publications

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

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

Experimental study on progressive freeze-concentration based desalination employing a rectangular channel crystallizer

Vacuum-Assisted Block Freeze Concentration Studies in Cheese Whey and Its Potential in Lactose Recovery

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